Cold Cucumber And Yogurt Soup
15m prep 0s cook 2h ready
A refreshing cold soup made with cucumbers, yogurt, and walnuts, seasoned with dill and garlic. Perfect for a light summer meal.
Ingredients
- 1 ½ cups finely diced, peeled, and seeded cucumbers
- 1 ¼ cups plain yogurt
- ½ cup chopped toasted walnuts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped dill
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 garlic clove, minced
- (Milk, cream, or water)
- Minced dill
- A drizzle of extra-virgin olive oil
Let's Cook
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Step 1.
Combine in a medium bowl: 1 ½ cups finely diced, peeled, and seeded cucumbers; 1 ¼ cups plain yogurt; ½ cup chopped toasted walnuts; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped dill; 1 teaspoon salt; ¼ teaspoon white pepper; 1 garlic clove, minced
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Step 2.
Refrigerate, covered, for at least 2 hours and up to 6 hours. The soup should have the consistency of heavy cream. If necessary, it can be thinned with a small amount of: (Milk, cream, or water)
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Step 3.
Garnish with: Minced dill; A drizzle of extra-virgin olive oil
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