Cold yogurt soup

Bulgarian Cold Yogurt Soup Recipe with Cucumber and Walnuts

Region / culture: Bulgaria | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 6-8

Introduction

Cold yogurt soup is a refreshing and light dish that is perfect for hot summer days. This soup is a popular dish in many Mediterranean and Middle Eastern countries, where yogurt is a staple ingredient in many recipes. The combination of creamy yogurt, crunchy cucumber, and fresh dill creates a delicious and satisfying soup that is perfect for a light lunch or dinner.

History

Cold yogurt soup has been enjoyed for centuries in countries like Turkey, Greece, and Iran. Yogurt has long been a popular ingredient in these regions, where it is used in a variety of dishes, both savory and sweet. The addition of cucumber, garlic, and dill to yogurt creates a flavorful and cooling soup that is perfect for warm weather.

Ingredients

1 lb (454 g) plain yogurt
1.5 cups cold water
1 peeled and finely chopped cucumber
2 cloves garlic, pounded
4 tbsp vegetable or olive oil
1 tsp salt
2 tbsp fresh dill
0.5 finely chopped walnuts (optional)

How to prepare

In a large bowl, combine yogurt and water until smooth.
Add all the other ingredients and stir well. Serve.
This recipe makes 6-8 servings.
For hot summer days, you can add 1 ice cube to each serving bowl.

Variations

You can add chopped mint or parsley for a different flavor profile.
For a creamier soup, you can add a dollop of sour cream or Greek yogurt on top.
You can add some chopped tomatoes or bell peppers for added color and flavor.

Cooking Tips & Tricks

Make sure to use plain yogurt for this recipe, as flavored yogurt may alter the taste of the soup.

- For a creamier soup, you can use Greek yogurt instead of regular yogurt.

- Be sure to finely chop the cucumber and garlic to ensure that they are evenly distributed throughout the soup.

- You can adjust the amount of garlic and dill to suit your taste preferences.

- For a thicker soup, you can add more yogurt and less water.

Serving Suggestions

Cold yogurt soup can be served as a starter or as a light main course. It pairs well with a side salad or some crusty bread.

Cooking Techniques

This recipe requires no cooking, making it a quick and easy dish to prepare. Simply mix all the ingredients together and serve.

Ingredient Substitutions

You can use Greek yogurt instead of regular yogurt for a creamier soup.

- If you don't have fresh dill, you can use dried dill instead.

- You can omit the walnuts if you have a nut allergy or simply don't like them.

Make Ahead Tips

Cold yogurt soup can be made ahead of time and stored in the refrigerator for up to 2 days. Simply give it a good stir before serving.

Presentation Ideas

Serve cold yogurt soup in chilled bowls for an extra refreshing touch. Garnish with a sprig of fresh dill or a drizzle of olive oil.

Pairing Recommendations

Cold yogurt soup pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover cold yogurt soup in an airtight container in the refrigerator. To reheat, simply give it a good stir and serve chilled.

Nutrition Information

Calories per serving

Each serving of cold yogurt soup contains approximately 150 calories.

Carbohydrates

Each serving of cold yogurt soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of cold yogurt soup contains approximately 10 grams of fat.

Proteins

Each serving of cold yogurt soup contains approximately 5 grams of protein.

Vitamins and minerals

Cold yogurt soup is a good source of calcium, vitamin C, and potassium.

Alergens

This recipe contains dairy (yogurt) and nuts (walnuts), so it may not be suitable for those with dairy or nut allergies.

Summary

Cold yogurt soup is a nutritious and delicious dish that is low in calories and high in protein and calcium. It is a great option for a light and refreshing meal.

Summary

Cold yogurt soup is a delicious and nutritious dish that is perfect for hot summer days. With its creamy texture and refreshing flavors, it is sure to become a favorite in your household. Enjoy this light and satisfying soup as a starter or a light main course for a healthy and satisfying meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for cold yogurt soup. It was a hot summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook, and her house always smelled of delicious aromas. As soon as I stepped inside, I knew I was in for a treat.

Maria was bustling about the kitchen, chopping vegetables and stirring pots on the stove. She greeted me with a warm smile and a hug, and then she handed me a glass of iced tea to cool off. As we chatted and caught up on each other's lives, Maria mentioned that she was making a special dish for dinner that evening – cold yogurt soup.

I had never heard of such a thing before, and I was intrigued. Maria laughed at my puzzled expression and explained that it was a traditional recipe from her home country. She promised me that it was refreshing and delicious, perfect for a hot summer day.

As Maria continued to cook, I watched closely, taking mental notes of the ingredients she used and the steps she took to prepare the soup. She diced cucumbers and tomatoes, chopped fresh herbs, and whisked yogurt with cold water until it was smooth and creamy. The combination of flavors and textures was unlike anything I had ever tasted before.

When the soup was finally ready, Maria ladled it into bowls and garnished it with a drizzle of olive oil and a sprinkle of paprika. She handed me a spoon and urged me to try it. I took a hesitant bite, unsure of what to expect.

The first spoonful was a revelation. The soup was tangy and cool, with a hint of garlic and a burst of freshness from the herbs and vegetables. It was unlike anything I had ever tasted before, and I was immediately hooked.

Maria saw the look of delight on my face and laughed, pleased that I enjoyed her creation. She told me that the recipe had been passed down through generations in her family, and that she had learned to make it from her grandmother. She encouraged me to write down the recipe and try making it at home.

I thanked Maria profusely for introducing me to this amazing dish, and I promised to make it for my own family soon. As I left her house that evening, I couldn't stop thinking about the cold yogurt soup. I couldn't wait to share it with my loved ones and pass on the recipe to future generations.

When I got home, I immediately set to work in my own kitchen, gathering the ingredients and following the steps I had learned from Maria. As I chopped and stirred, I thought about the long line of women who had cooked this soup before me, each adding their own twist to the recipe.

When the soup was finally ready, I poured it into bowls and garnished it just as Maria had done. I called my family to the table and served them the cold yogurt soup with a flourish. Their reactions were just as amazed as mine had been – they loved it.

From that day on, cold yogurt soup became a staple in our household. I made it for every special occasion and every hot summer day, delighting in the way it brought my family together and connected us to our culinary heritage.

Over the years, I have shared the recipe with friends and neighbors, passing on the tradition that Maria had passed on to me. Each time I make the soup, I think of Maria and her warm kitchen, and I am grateful for the gift she gave me that day.

Now, as I sit in my own cozy kitchen, surrounded by the smells of cooking and the memories of loved ones long gone, I am filled with gratitude for the simple pleasures of good food and good company. And I know that as long as I have the recipe for cold yogurt soup, I will always have a piece of Maria's warmth and generosity with me.