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Chilled Cucumber and Bulgar Wheat Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A cooling summer dish from Paul Gayler's Vegetarian Cookbook. Useful if you have too many cucumbers in your garden!

A cooling summer dish from Paul Gayler's Vegetarian Cookbook. Useful if you have too many cucumbers in your garden!

Ingredients

Serves: 4

Metric Cups

For the Soup

  • 2 cucumber (peeled deseeded and chopped) (½ for soup ½ for tabbhouleh)
  • 25 grams butter
  • 1 leek (sliced)
  • 1 clove garlic (crushed)
  • 1 teaspoon oregano
  • 450 millilitres vegetable stock
  • 150 millilitres double cream
  • 150 millilitres natural yoghurt
  • 1 teaspoon dijon mustard
  • juice of ½ lemon
  • 1 pinch of salt
  • 1 pinch of pepper

For the Tabbouleh

  • 100 grams bulgar wheat
  • 1 onion (chopped)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 8 black olives (pitted)
  • 4 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1 tomato (skinned deseeded and diced)

For the Soup

  • 2 cucumber (peeled deseeded and chopped) (½ for soup ½ for tabbhouleh)
  • ⅞ ounce butter
  • 1 leek (sliced)
  • 1 clove garlic (crushed)
  • 1 teaspoon oregano
  • 16 fluid ounce vegetable broth
  • 5 fluid ounce heavy cream
  • 5 fluid ounce natural yoghurt
  • 1 teaspoon dijon mustard
  • juice of ½ lemon
  • 1 pinch of salt
  • 1 pinch of pepper

For the Tabbouleh

  • 3½ ounces bulgur wheat
  • 1 onion (chopped)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 8 black olives (pitted)
  • 4 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1 tomato (skinned deseeded and diced)

Method

Chilled Cucumber and Bulgar Wheat Soup is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soak the Bulgar wheat in cold water for 1 hour. Drain, squeeze out excess water and spread on a cloth to dry. Put the cucumber in a bowl and sprinkle with salt.
  • After 30 minutes, rinse and pat dry. Sweat the leek, garlic and ½ the cucumber in the butter for about 5 minutes. Add the stock, cream and yoghurt and blend. Add the remaining soup ingredients and blend till smooth. Strain and chill.
  • For the tabbouleh, mix the onion, parsley, mint, olives and remaining cucumber in a bowl with the Bulgar wheat.
  • Mix in the remaining ingredients, then season. Pile a tablespoon of tabbouleh in each bowl and ladle in the soup.
  • Soak the bulgur wheat in cold water for 1 hour. Drain, squeeze out excess water and spread on a cloth to dry. Put the cucumber in a bowl and sprinkle with salt.
  • After 30 minutes, rinse and pat dry. Sweat the leek, garlic and ½ the cucumber in the butter for about 5 minutes. Add the stock, cream and yoghurt and blend. Add the remaining soup ingredients and blend till smooth. Strain and chill.
  • For the tabbouleh, mix the onion, parsley, mint, olives and remaining cucumber in a bowl with the bulgur wheat.
  • Mix in the remaining ingredients, then season. Pile a tablespoon of tabbouleh in each bowl and ladle in the soup.
  • Tell us what you think