Cold Zucchini Soup


  • 1 teaspoon of bulgur
  • 3 zucchini
  • 2 tablespoons of olive oil
  • Half a bunch of dill (Chopped)
  • 1 tablespoon almonds (finely chopped)
  • 2 cups strained yogurt
  • 4 cups of water
  • 1 clove of garlic (crushed)
  • 1 teaspoon paprika
  • Salt

Put the bulgur in the pot and add 3 glasses of water. Boil until soft. Cut the zucchini into dice and fry in olive oil with almonds for 5 minutes. Remove from the stove and add salt, chopped dill and black pepper to taste. Let the bulgur and water cool at room temperature.
Mix the water and yogurt thoroughly in a separate bowl. Add all the remaining ingredients to the bulgur water. Mix and serve after chilling in the refrigerator.




 

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