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Chilled Cucumber and Bulgur Wheat Soup

A community recipe by StoupaTart

Not tested or verified by Nigella.com

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Introduction

A cooling summer dish from Paul Gayler's Vegetarian Cookbook. Useful if you have too many cucumbers in your garden!

Ingredients

Serves: 4

Metric Cups

For the Soup

2 cucumber (peeled deseeded and chopped) (½ for soup ½ for tabbhouleh)
25 grams butter
1 leek (sliced)
1 clove garlic (crushed)
1 teaspoon oregano
450 millilitres vegetable stock
150 millilitres double cream
150 millilitres natural yogurt
1 teaspoon Dijon mustard
juice of ½ lemon
1 pinch of salt
1 pinch of pepper

For the Tabbouleh

100 grams bulgur wheat
1 onion (chopped)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
8 black olives (pitted)
4 tablespoons lemon juice
4 tablespoons olive oil
1 tomato (skinned deseeded and diced)

For the Soup

2 cucumber (peeled deseeded and chopped) (½ for soup ½ for tabbhouleh)
⅞ ounce butter
1 leek (sliced)
1 clove garlic (crushed)
1 teaspoon oregano
16 fluid ounces vegetable broth
5 fluid ounces heavy cream
5 fluid ounces natural yogurt
1 teaspoon dijon mustard
juice of ½ lemon
1 pinch of salt
1 pinch of pepper

For the Tabbouleh

3½ ounces bulgur wheat
1 onion (chopped)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
8 black olives (pitted)
4 tablespoons lemon juice
4 tablespoons olive oil
1 tomato (skinned deseeded and diced)

Method

Chilled Cucumber and Bulgur Wheat Soup is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak the Bulgur wheat in cold water for 1 hour. Drain, squeeze out excess water and spread on a cloth to dry. Put the cucumber in a bowl and sprinkle with salt.

After 30 minutes, rinse and pat dry. Sweat the leek, garlic and ½ the cucumber in the butter for about 5 minutes. Add the stock, cream and yoghurt and blend. Add the remaining soup ingredients and blend till smooth. Strain and chill.

For the tabbouleh, mix the onion, parsley, mint, olives and remaining cucumber in a bowl with the Bulgur wheat.

Mix in the remaining ingredients, then season. Pile a tablespoon of tabbouleh in each bowl and ladle in the soup.

Soak the Bulgur wheat in cold water for 1 hour. Drain, squeeze out excess water and spread on a cloth to dry. Put the cucumber in a bowl and sprinkle with salt.

For the tabbouleh, mix the onion, parsley, mint, olives and remaining cucumber in a bowl with the Bulgur wheat.

Mix in the remaining ingredients, then season. Pile a tablespoon of tabbouleh in each bowl and ladle in the soup.