This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
|1 1⁄2||cucumber (large, Mediterranean seedless)|
|4 c||almond milk|
|1 T||coarse salt|
|1 t||white pepper|
|3⁄4 c||dill (fresh, minced)|
|1⁄4 c||onion (grated)|
|1 clv||garlic (crushed)|
|1⁄2 c||ground almonds|
Finely chop the half cucumber and set aside. Coarsely chop the remaining whole cucumber.
With a blender or hand blender, purée the chopped cucmber, almond milk, salt, white pepper, lemon juice, and dill. Transfer to a large bowl, and fold in the grated onion, crushed garlic, finely diced cucumber, ground almonds, and cayenne. Chill for at least an hour. Taste, and add more salt or white pepper. Serve.