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Bulgarian Cold Cucumber Soup
2-3 medium cucumbers, peeled, seeded, and thinly sliced
1/2 cup (125 ml) chopped walnuts
3 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) chopped fresh dill
1-2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
2 cups (500 ml) plain yogurt
Combine all ingredients except the yogurt in a bowl and toss to combine. Refrigerate covered for 2 to 4 hours. Add the yogurt immediately before serving. It should have the consistency of thick soup, so thin with a little cold water if necessary.
Serves 4 to 6.
“I prefer Hostess fruit pies to pop-up toaster tarts because they don't require as much cooking.”
Carrie Snow
DISHCLOTH GOURD: These edible gourds are native to the Old World tropics. There are several species, generally about a foot long, and the mature fruits contain a spongy material known as loofah. Loofahs can be used as sponges, and before World War II, most of the U.S. production was used as filters in ships boilers. They are also used for insulation and to stuff pillows.
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