Cold Cucumber Soup

By Florence Fabricant

Published August 11, 1992

Total Time
30 minutes
Rating
4(30)
Comments
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Ingredients

Yield:6 servings

  • ½ cup fine bulgur (see note)

  • 1 cup warm water

  • ¼ cup chopped onion

  • ¼ cup chopped fresh dill, plus sprigs for garnish

  • 3 large cucumbers, peeled, seeded and chopped coarse

  • 2 cups plain nonfat yogurt

  • Salt and freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

22 grams carbs; 2 milligrams cholesterol; 113 calories; 1 gram fat; 3 grams fiber; 677 milligrams sodium; 7 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the bulgur in a bowl, mix with the water and allow to soak 15 to 20 minutes, until softened.

  2. Step 2

    While the bulgur soaks, place the onion and dill in a food processor and process until chopped fine.

  3. Step 3

    Add the cucumbers to the food processor and process about 30 seconds to produce a thick puree. Transfer the mixture to a bowl and stir in the yogurt.

  4. Step 4

    Drain the bulgur well, pressing out any excess liquid. Add the bulgur to the cucumber mixture and season with salt and pepper. Refrigerate until ready to serve. Stir before serving and garnish each serving with a sprig of dill.

Tip

  • Bulgur comes in several textures, and it is essential to use the fine-textured kind in this recipe. Omit if it is not available.

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4 out of 5
30 user ratings
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Comments

Here's a much better recipe.

I used to have a cold cucumber soup recipe that was divine, but lost it. So I tried this instead for a company dinner and, really, it's pretty bad. Digging through an old friend's memory she remembered where the great cucumber soup recipe lives: Potage aux conconbres in Julia Child "The French Chef Cookbook."

Here's a much better recipe.

I used to have a cold cucumber soup recipe that was divine, but lost it. So I tried this instead for a company dinner and, really, it's pretty bad. Digging through an old friend's memory she remembered where the great cucumber soup recipe lives: Potage aux conconbres in Julia Child "The French Chef Cookbook."

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