A Recipe From Dinner in the Vineyard

We are grateful to everyone who made Dinner in the Vineyard a wonderful and successful event, including chefs and makers Island Orchard Cider, Ashley Hamilton, Terese Allen, Kyle Ransom of Island Edibles, Sara from Roots Inn and Kitchen, Jean True, Jeannie Kokes. TO all of our volunteers who served and set and washed. We are also incredibly grateful to all the business and people who donated to our silent auction:

Fair Isle Books

WISH

Heart of Gypsy

Island Outpost

Karen & John Yancey

Green Bay Packers

Ruth Gunnerson

Island Essentials Gift Shop

John & Jane Jessen

Hoot Blossom Farm

Cozy Home

Percy’s Pantry

Island Orchard Cider

Terese Allen

Bulgarian Cold Cucumber Soup at Dinner in the Vineyard.

A recipe is like a thank you note that keeps saying thank you. In gratitude, we are sharing Terese Allen‘s recipe from the evening. 

Bulgarian Cold Cucumber Soup
Makes 4 to 6 servings

This is one of those recipes that was handed from sister to friend to neighbor and so forth. It’s a fabulous soup with a great mix of textures—the smoothness of the yogurt and the crunch of the diced cucumbers and walnuts. It’s also so-oooo easy, enormously delicious and incredibly refreshing on a humid summer day. Fresh dill is essential, and the soup should be double-chilled—once in the refrigerator and then again just before serving, when you stir in ice cubes that both thin the soup and make it extra cold. (Talk about perfect for a picnic!)

1½ cups peeled, seeded and finely diced cucumbers
1/2 to 1 cup chopped toasted walnuts
2 tablespoons chopped fresh dill leaves
1 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoons extra virgin olive oil
1-2 teaspoons minced garlic, lightly salted and worked into a paste with the flat of a knife
1½ cups plain whole milk yogurt
4 to 6 medium-sized ice cubes

Mix everything except the ice cubes in a mixing bowl. Cover, place in fridge and chill thoroughly, until ready to serve. The flavor will improve with time, so you can even do this part of the recipe a day or two ahead of time.

To serve: Transfer mixture to a large glass serving bowl. Bring the bowl to the table, add ice cubes to soup, and stir, stir, stir, stir, until ice is mostly melted. Ladle soup into serving bowls, including what’s left of one ice cube per bowl. Encourage guests to keep stirring until ice is completely melted. Enjoy.

Recipe courtesy of Terese Allen

Cucumber Soup

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