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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Peel the cucumbers and slice them in half lengthwise. Use a spoon to scoop out the seeds, then dice the cucumber into small pieces.

Step 2

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.

Step 3

Transfer the soup to a covered container and refrigerate for at least 1 hour to chill thoroughly.

Step 4

While the soup is chilling, prepare the bulgur timbales. Rinse the bulgur wheat under cold water and drain well.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(2061.4g)

Amount per serving	% Daily Value*
Calories	1451.9

Total Fat 45.4g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 8.7g
Cholesterol 15.8mg	0%
Sodium 2592.5mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 39.5g	0%
Total Sugars 28.9g
Protein 62.8g	0%

Vitamin D 0IU	0%
Calcium 622.2mg	0%
Iron 9.8mg	0%
Potassium 2673.9mg	0%

*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.

Source of Calories

Fat: 28.4%

Protein: 17.4%

Carbs: 54.2%