It's a taste of summer, all year round. Delicious and refreshing.
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Gilly: assistant host, director of photography, lighting, cat wrangler
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Cold Bulgarian Cucumber Soup
2-3 cucumbers, peeled, seeded, diced
1 cup rough chopped pecans
3-5 cloves garlic, minced finely
2 tablespoons fresh dill, chopped
¼ cup canola oil fresh ground kosher salt and pepper to taste
1½ - 2 cups plain Greek yogurt
¼ cup chicken broth, if desired
Thoroughly mix all the ingredients except the yogurt and chicken broth in a glass bowl using a metal spoon or silicone spatula. Cover and refrigerate overnight to allow the ingredients to marinate.
Stir in the yogurt, thinning with the chicken broth to the desired consistency. Garnish with dill fronds. Serve immediately.
