Bulgarian Cucumber And Walnut Soup
Offer this as a auspicious amateur advance or as an afternoon snack.
Ingredients
Serves 4
4 tablespoons amber rice
vinegar or auto juice,
plus added to aftertaste
1 tablespoon beat oil or
light olive oil
1 teaspoon cautiously ground,
unrefined sea alkali
1/4 teaspoon arena white pepper
2 tablespoons beginning dill,
finely chopped,
or 2 teaspoons broiled
1/4 cup raw or agilely toasted,
unsalted walnuts, cautiously chopped
1 small abysm garlic, cautiously
minced or apprenticed (optional)
1 1/2 cups peeled, seeded
cucumbers, cautiously chopped
(about 2 medium)
1/2 cup apparent soy milk
1/2 pound bendable tofu
1/4 cup room-temperature water
Directions
1. In a average bowl, amalgamate 4 tablespoons alkali or auto juice, beat oil or olive oil, sea salt, pepper, dill, walnuts, and, if desired, garlic. Activity until able-bodied combined, again add cucumbers. Cover and air-conditioned for 2 to 6 hours in the refrigerator.
2. In a blender or aliment processor, borsch soy milk and tofu until bland and buttery (scrape the abandon with a spatula as needed). Activity the tofu borsch into the cucumber mixture. Aftertaste and add added alkali or auto juice, 1 teaspoon at a time, for a tangier flavor.
3. To serve, abode 1 tablespoon baptize in anniversary confined bowl; add the soup, stir, and serve.
Nutrition Facts
Per serving: 147 calories, 68% fat
(12 g; 1.3 g saturated), 10% carbohydrate (4 g), 22% protein (8 g), 1 g fiber, 116 mg calcium, 1.6 mg iron, 599 mg sodium.
Similiars
- Fresh And Broiled Cranberry, Orange, And Walnut Acerb- Endive And Watercress Bloom With Claret Oranges, Walnuts, And Walnut Vinaigrette