Chilled Cucumber Yogurt Soup Paired With Riesling Muschelcalck

Cucumber from Soil and Vine on Vimeo.


It was hot, we had no AC and were driving in the middle of nowhere of Bulgaria. We were making our way east to the Turkish border and were in a hurry to arrive and get out of the heat. The border was still 4 hours away. As the hunger set in, I started looking around for food. All I could see were Stork Nest on top of every light post we passed. NO FOOD!

Out of nowhere, we saw a restaurant. It was on the side of the highway in an unfinished two-story building. It was seedy, at best, but it had wood fire oven, freshly baked bread, house made sausages and a chilled cucumber soup. We ordered all three. Everything was delicious, but the soup really stood out. Once we got home, feeling a bit sentimental, we went to the store and bought ingredients to recreate the soup. It remains a summer staple in our house and it a great refreshing snack. Here is the recipe:

2 large Cucumber 790g

Strauss Greek Yogurt 545g

Garlic crushed 7g

Dill finely chopped 16g

lemon juice 46g

White pepper to taste

Salt to taste

Step 1

Peel and julienne the Cucumber on a Japanese Mandolin. Stop when you get to the seeds.

Step 2

Peel the garlic and crush the cloves over the Cucumber. Finely chop the Dill and add to the mixture.

Step 3

Add the Yogurt, season with salt, lemon juice, white pepper and Olive oil. For best result let it sit in the fridge overnight.

Enjoy, don't forget to share how you enjoyed the recipe #soilandvine


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