Bulgarian Cucumber Soup

Once again, we dive into Ann Arbors Cookin' II to find a recpie. This time, we are trying Bulgarian Cucumber Soup which is a recipe from Zingerman's Deli in Ann Arbor. This is a cold soup, that we felt we should try so that we could use up some extra cucumbers from our garden.

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1	lb	cucumbers, peeled, seeded and cut into chunks
1/2	cup	milk
1-1/4	cups	sour cream
1/2	cup	plain, low-fat yogurt
3/4	cup	finely chopped walnuts
1	TBSP	chopped fresh dill
1-1/2	TBSP	olive oil
1	tsp	salt
1/4	tsp	white pepper
1/8	tsp	garlic powder
Place half the cucumbers in a food processor or blender. Add a little milk and blend until cucumber is pureed. Transfer puree to a large bowl; add sour cream and yogurt and stir until mixed. Stir in remaining milk. Cut the remaining cucumber into small cubes. Add chopped cucumber and remaining ingredients to the pureed mixture and stir well. Cover and refrigerate until cold. Stir well, before serving.. Yield: 4 servings

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Food Guys says: The soup was ok. As far as chilled soups go, I expect them to be light and refreshing. This, on the otherhand, was pretty thick. The taste was ok, but mostly creamy. More dill would have been nice. Also, the walnuts added a sort of chewy factor that wasn't all that great. I rate this:

Food Gal says: This war an interesting soup, I am not really sure if I liked it or not. The dill (home grown) was nice to add some additional bursts of flavor. I really didn't like the nuts though. If I were to have cucumber soup again, I think I would opt to try a different recipe. I rank this: