Sour cucumber soup is popular in Eastern Europe, especially in Bulgaria. The recipe was likely introduced to America by immigrants from East This creamy cold soup features salty cucumbers in a tangy Greek yogurt base.
Recipe Servings: 4
Prep Time
10 minutes
+ 1 hour 15 minutes resting
+ 1 hour 15 minutes resting
Cook Time
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2–4 garlic cloves, peeled
- ½ tsp salt, more to taste
- 2 cups Greek yogurt
- 2 Tbsp olive oil
- ⅔ cup walnuts, finely chopped
- 1 seedless european cucumber
- ½ cup cold water
- 2 Tbsp lemon juice
- Freshly ground black pepper, to taste
- Ice cubes, as needed for serving
- Finely chopped walnuts, as needed for garnish (optional)
- Extra virgin olive oil, as needed for garnish (optional)
- Chopped dill or mint, as needed for garnish (optional)
Directions
- Place the garlic in a mortar with ½ teaspoon salt. Mash to a paste.
- Place the yogurt in a large bowl, stir in the oil, garlic, and walnuts. Whisk in the water and lemon juice.
- Add salt and freshly ground pepper to taste. Chill for one hour or longer.
- Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes.
- Add yogurt mixture and stir together.
- Place an ice cube in each bowl, and ladle in the soup.
- Top with chopped walnuts, olive oil, and dill or mint, if using.
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