Chilled Cucumber Yogurt Soup with Bulgur Timbales
Elevate your summer dining experience with this refreshing Chilled Cucumber Yogurt Soup paired with elegant Bulgur Timbales. This no-cook soup highlights the crisp, hydrating flavors of cucumbers blended with creamy Greek yogurt, a hint of garlic, and aromatic fresh dill, creating an irresistibly smooth and tangy dish. The bulgur timbales, infused with parsley, scallions, and toasted pine nuts, add a nutty, hearty texture that beautifully complements the velvety soup. Perfect as a light lunch or starter, this recipe is easy to prepare in under 40 minutes and offers a cooling, sophisticated twist on classic Mediterranean flavors. Serve it chilled with a garnish of olive oil and lemon juice for an impressively elegant presentation.
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Recipe Information
Ingredients
- 2 large Cucumber
- 2 cups Greek yogurt
- 1 clove Garlic
- 2 tablespoons Fresh dill
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Bulgur wheat
- 2 cups Water
- 2 tablespoons Parsley
- 2 stalks Scallions
- 2 tablespoons Pine nuts
Instructions
Peel the cucumbers and slice them in half lengthwise. Use a spoon to scoop out the seeds, then dice the cucumber into small pieces.
In a blender, combine the diced cucumber, Greek yogurt, garlic, fresh dill, lemon juice, olive oil, salt, and ground black pepper. Blend until smooth. Taste and adjust seasoning if needed.
Transfer the soup to a covered container and refrigerate for at least 1 hour to chill thoroughly.
While the soup is chilling, prepare the bulgur timbales. Rinse the bulgur wheat under cold water and drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur wheat, reduce the heat, cover the pot, and simmer for 10-12 minutes or until the bulgur is tender and the water is absorbed. Remove from heat and allow to cool slightly.
Finely chop the parsley and scallions. Toast the pine nuts in a small dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
Once the bulgur has cooled, mix in the parsley, scallions, and toasted pine nuts. Add a pinch of salt and a drizzle of olive oil to enhance the flavor.
Use a small ramekin or mold to shape the bulgur mixture into timbales. Press the mixture firmly into the mold, then invert onto a serving plate to release.
To serve, pour the chilled cucumber yogurt soup into bowls. Place a bulgur timbale in the center of each bowl or serve it on the side. Garnish the soup with a sprig of fresh dill, a drizzle of olive oil, or a few drops of lemon juice if desired.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
