Chilled Bulgarian Soup with Tapioca and Croutons with TapenadeTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 min.
Cooking time: 15 min.
Refrigeration time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:15.6 kcal
Proteins:0.6 g
Fats:0.1 g
Carbohydrate:3.8 g
Fibers:0.6 g
Sugar:1.7 g
Cholesterol:0 mg
Sodium:2.6 mg
Calcium:20.1 mg
Energy:12 kcal
Proteins:0.5 g
Fats:0.1 g
Carbohydrate:2.9 g
Fibers:0.5 g
Sugar:1.3 g
Cholesterol:0 mg
Sodium:2 mg
Calcium:15.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
3
bags of mint green tea
1
cucumber
14
fresh mint leaves
2
small containers of greek style yogurt
**Garnish
croutons
<a href="http://wwwtheworldwidegourmetcom/recipes/sundried tomato tapenade/">sundried tomato tapenade
sesame seeds
METHOD
- Bring 750 ml (3 cups) water to a boil. Infuse the tea bags and sprinkle in the tapioca. Cook for 15 minutes.
- Drain the tapioca and rinse under cold water to stop the cooking.
- Meanwhile, peel and dice the cucumber finely, reserving a little for garnish.
- In a blender, liquefy the cucumber with 10 mint leaves, the yogurt and olive oil until smooth and creamy. Season with salt and pepper.
- Add the tapioca and refrigerate for at least 1 hour.
- Pour the soup into 4 glass dishes; garnish with the remaining mint leaves and diced cucumber.
- Serve the soup with croutons spread with sundried tomato tapenade and sprinkled with a few sesame seeds.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
