Gundel, Budapest's Famous Restaurant Turns 125

Guests wait for the evening to commence. Photo courtesy Gundel In the hospitality business it’s a rare thing for a restaurant to even reach its first birthday. Every additional year is a gift. What about 125 years? Gundel restaurant in Budapest, Hungary recently celebrated 125 years. Technically their building turned 125—they’ve been around as a restaurant since 1910 when Károly Gundel took over the lease of Wampetics, the original restaurant, and eventually renamed it after himself. But even so, to have been in service for that long is a feat. And to have been through what Gundel has been through is an amazing history lesson. Just to give you a taste. A bust of János Gundel, Károly's father, adorns the restaurant's lobby. For Hungarians, the name Gundel has been synonymous with hospitality, and not just any kind, but the best service and the highest quality food. And it has left an indelible mark on Hungarian gastronomy with popular dishes, some that have become...

Cold Cucumber Soup



When it's incredibly hot outside, like it has been this summer, standing by a hot stove is not something anyone wants to do. Grilling outside is another option, but when it's too hot to even do that, what do you do? You make a no-cook recipe, like a chilled soup. The cooling effects of a cold soup are perfect on days where you need a refreshing respite from the sweltering heat. And there's no better way to achieve that than with cold soups, something you'll find a lot of in Hungarian cooking.

In late summer when you've got a garden bursting with fresh vegetables, then you start thinking of ways to utilize your bounty. Oftentimes soups are a quick and satisfying option. My mom's specialty is her cucumber soup recipe, which includes sour cream and cooked rice as a thickener. My version takes inspiration from the Mediterranean and the Middle East with its use of yogurt. I skip using any thickener because I find yogurt, especially strained Greek yogurt, is thick enough.

Dill serves as the main herb in this recipe, lending a piny aroma and citrusy flavor. Dried coriander powder adds a flowery flavor and cumin powder adds that musky earthiness, both spices help round out the flavors. Serve this soup very well-chilled. It's pretty poured into bowls or shot glasses for throwing back with friends and family at a garden party.

Cold Cucumber Soup

Note: To cut down on chilling time, start with refrigerated cucumbers.

1-1/2 pound English cucumbers, peeled and diced
1 cup yogurt or sour cream
1/2 cup dill
1 small garlic clove, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 to 1 cup water
1/2 teaspoon fine sea salt
sliced cucumbers and dill sprigs, for garnish

In a blender jar, combine cucumbers, yogurt, dill, garlic, and spices. Blend until pureed. Add water until desired thickness is achieved. Season with salt to taste, starting with about 1/2 teaspoon. Chill for at least 2 hours before serving. Garnish with sliced cucumber and sprigs of dill. Yield: 4 appetizer servings or 8 glass servings.