Chilled Cucumber Yogurt Soup With Bulgur Timbales Recipes

CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE

Steps:

• Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
• Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
• Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

CHILLED CUCUMBER AND YOGURT SOUP

Steps:

• Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

COLD YOGURT SOUP WITH CHICKPEAS AND BULGUR

Steps:

• Put the bulgur in a pan with 1 cup water and a little salt. Bring to the boil and cook, covered, over very low heat for about 10 minutes, until the water has been absorbed and the grain is tender. Let it cool.
• Pour the yogurt into a serving bowl, beat in 1 cup cold water, and add the crushed mint and garlic, if using. Season with salt, and mix well. Stir in the drained chickpeas and the bulgur and serve.

CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES

Steps:

• Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Ladle soup into bowls. Top with radishes and serve.

CHILLED CUCUMBER-YOGURT SOUP WITH BULGUR TIMBALES

Steps:

• Reserve half of one cucumber.
• Place the remaining cucumbers into a food processor with the yogurt, milk, lemon juice, and oil to taste. Puree. (Some of the cucumber pulp will remain evident in the puree.).
• Add salt to taste.
• Chill the puree and reserved cucumber separately.
• Meanwhile, make the timbale mixture:.
• Combine the cooked bulgur, tomato, oil, lemon juice, chopped mint, cumin, and salt in a small bowl. Cover and set aside to marinate for 10 to 15 minutes.
• To serve:.
• Finely dice the reserved cucumber and stir into the puree.
• Divide the cucumber puree among four wide, shallow soup bowls.
• Firmly press enough bulgur mixture into a 1/3 cup measuring cup to reach the top. Run a knife along the edges to loosen the timbale. Position it over the center of a soup bowl and turn it over. Tap the bottom to release the timbale into the puree. Repeat to make 3 more servings.
• Garnish each portion with a sprig of mint.