Chilled Cucumber-yogurt Soup With Bulgur Timbales

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 large cucumbers, peeled, halved lengthwise, and seeded
• 1 1/3 cups plain low-fat yogurt
• 1/4 cup 2% low-fat milk
• 1/3 cup fresh lemon juice
• 3 -4 tablespoons fruity olive oil
• salt, to taste
• 1 1/3 cups cooked coarse bulgur or 1 1/3 cups cooked quinoa or 1 1/3 cups cooked short-grain brown rice
• 1/3 cup tomato, seeded and finely diced
• 2 teaspoons olive oil
• 2 teaspoons fresh lemon juice
• 3 tablespoons fresh mint, coarsely chopped
• 1/4 teaspoon cumin, seeded toasted and finely chopped
• salt, to taste
• 4 fresh mint sprigs, to garnish (optional)

Recipe

• 1 reserve half of one cucumber.
• 2 place the remaining cucumbers into a food processor with the yogurt, milk, lemon juice, and oil to taste. puree. (some of the cucumber pulp will remain evident in the puree.).
• 3 add salt to taste.
• 4 chill the puree and reserved cucumber separately.
• 5 meanwhile, make the timbale mixture:.
• 6 combine the cooked bulgur, tomato, oil, lemon juice, chopped mint, cumin, and salt in a small bowl. cover and set aside to marinate for 10 to 15 minutes.
• 7 to serve:.
• 8 finely dice the reserved cucumber and stir into the puree.
• 9 divide the cucumber puree among four wide, shallow soup bowls.
• 10 firmly press enough bulgur mixture into a 1/3 cup measuring cup to reach the top. run a knife along the edges to loosen the timbale. position it over the center of a soup bowl and turn it over. tap the bottom to release the timbale into the puree. repeat to make 3 more servings.
• 11 garnish each portion with a sprig of mint.