Budapest: Hungarian Cold Cucumber Soup
An age-old recipe for a refreshing lunch
To conclude our tour of this amazing Hungarian city, BWB invites you to try this delicious recipe recommended by Margaret de Heinrich, the founder of Omorovicza herself. If you cannot travel to Budapest, bring the taste of Budapest home with you.
Cold Cucumber Soup
- 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon (or lime if preferred) juice
- 1 small shallot, chopped
- 1 garlic clove
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves
- 1/4 cup olive oil, plus more for drizzling
- Fresh ground white pepper
- 1/2 red onion, finely chopped
- In a blender, combine chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover. Refrigerate for at least 8 hours or overnight.
- Season the soup again just before serving. Pour soup into bowls. Garnish with finely diced cucumber, red onion and a drizzle of olive oil.