Supper at Manor Beach:
Bulgarian Cucumber and Yogurt Soup

by Julie Gale

To me, summer in Larchmont is having an early supper with the family at Manor Beach. We try to get to the beach at around 5:30 when the crowds have gone and the clouds have moved in. It is serene and still and always reminds me of why I came here over 20 years ago. Manor Beach brings me back to simpler times when catching crabs, building sand castles, and enjoying blue Italian ices were the most important things to do.

This soup can be prepared early in the day when everyone is off doing summer things. Bulgarians are true believers in the health benefits of yogurt and consume it at almost every meal. There are many variations to this soup, but I really enjoy the contrasting tastes and textures that cucumber, walnut, dill, garlic and yogurt give to it. Add a tomato salad, some good cheese and crusty bread and you have a lovely summer supper either at the beach or even in the backyard.

Bulgarian Cucumber and Yogurt Soup

Using a teaspoon, scoop out the cucumber seeds and discard them. Cut the cucumbers into small dice and place in a colander with the salt. Allow to sit for 15 minutes and then wash under cold water and pat dry with paper towels.

Combine the remaining ingredients (except the oil and avocado) in a deep bowl until thoroughly mixed. Add the olive oil 1 teaspoon at a time, stirring well after each addition.

Ladle into 4 serving bowls and refrigerate for at least 1 hour. Drop in ¼ cup chopped avocado into each bowl when ready to serve.

Serves 4

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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