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    You are in: Home / Recipes / Chilled Cucumber-Yogurt Soup With Bulgur Timbales Recipe
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    Chilled Cucumber-Yogurt Soup With Bulgur Timbales

    Chilled Cucumber-Yogurt Soup With Bulgur Timbales. Photo by CaliforniaJan

    1/1 Photo of Chilled Cucumber-Yogurt Soup With Bulgur Timbales

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Engrossed's Note:

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "In this elegant soup, a refreshing cucumber-yogurt puree forms a moat around a mound of brightly seasoned bulgur. It's the perfect light lunch in the dog days of summer." *Time does not include time to cook bulgur or chill.

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    Units: US | Metric

    For the Soup

    For the Timbales

    • 1 1/3 cups cooked coarse bulgur or 1 1/3 cups cooked quinoa or 1 1/3 cups cooked short-grain brown rice
    • 1/3 cup tomato, seeded and finely diced
    • 2 teaspoons olive oil
    • 2 teaspoons fresh lemon juice
    • 3 tablespoons fresh mint, coarsely chopped
    • 1/4 teaspoon cumin, seeded toasted and finely chopped
    • salt, to taste
    • 4 fresh mint sprigs, to garnish (optional)


    1. 1
      Reserve half of one cucumber.
    2. 2
      Place the remaining cucumbers into a food processor with the yogurt, milk, lemon juice, and oil to taste. Puree. (Some of the cucumber pulp will remain evident in the puree.).
    3. 3
      Add salt to taste.
    4. 4
      Chill the puree and reserved cucumber separately.
    5. 5
      Meanwhile, make the timbale mixture:.
    6. 6
      Combine the cooked bulgur, tomato, oil, lemon juice, chopped mint, cumin, and salt in a small bowl. Cover and set aside to marinate for 10 to 15 minutes.
    7. 7
      To serve:.
    8. 8
      Finely dice the reserved cucumber and stir into the puree.
    9. 9
      Divide the cucumber puree among four wide, shallow soup bowls.
    10. 10
      Firmly press enough bulgur mixture into a 1/3 cup measuring cup to reach the top. Run a knife along the edges to loosen the timbale. Position it over the center of a soup bowl and turn it over. Tap the bottom to release the timbale into the puree. Repeat to make 3 more servings.
    11. 11
      Garnish each portion with a sprig of mint.

    Ratings & Reviews:

    • on June 04, 2008


      This was tasty and refreshing. It makes a lot of soup, I used 6 cucumbers and still had enough for more than 4 people. I accidentally had no tomatoes so substituted tomato paste, otherwise made as directed - I used brown rice.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chilled Cucumber-Yogurt Soup With Bulgur Timbales

    Serving Size: 1 (800 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 428.4
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 3.0 g
    Cholesterol 6.1 mg
    Sodium 87.0 mg
    Total Carbohydrate 66.3 g
    Dietary Fiber 12.1 g
    Sugars 17.7 g
    Protein 14.8 g

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