Cold Cucumber Soup

• 1/2 cup fine bulgur (see note)
• 1 cup warm water
• 1/4 cup chopped onion
• 1/4 cup chopped fresh dill, plus sprigs for garnish
• 3 large cucumbers, peeled, seeded and chopped coarse
• 2 cups plain nonfat yogurt
• Salt and freshly ground pepper

1. Place the bulgur in a bowl, mix with the water and allow to soak 15 to 20 minutes, until softened.
2. While the bulgur soaks, place the onion and dill in a food processor and process until chopped fine.
3. Add the cucumbers to the food processor and process about 30 seconds to produce a thick puree.
4. Transfer the mixture to a bowl and stir in the yogurt.
5. Drain the bulgur well, pressing out any excess liquid.
6. Add the bulgur to the cucumber mixture and season with salt and pepper.
7. Refrigerate until ready to serve.
8. Stir before serving and garnish each serving with a sprig of dill.

fine bulgur, water, onion, fresh dill, cucumbers, nonfat yogurt, salt

Taken from cooking.nytimes.com/recipes/9440 (may not work)