Cold cucumber yogurt soup - garlic, walnuts, dill, fresh cucumbers and chilled yogurt make this soup super delicious and quite refreshing on a hot day.
Course
Soup
Prep Time10minutes
Total Time10minutes
Servings4
Calories224kcal
AuthorViktoria
Ingredients
2cupsplain yogurt
1lbsPersian or English cucumbers
1-2garlic cloves
1/4cupchopped walnuts
3Tbschopped dill
2-3Tbsolive oil
salt
2cupswateror more
Instructions
Mix yogurt and water with a whisk, until you get the consistency of a crêpe batter. Note: If using Greek yogurt, add 1 more cup of water.
Mash the garlic and add to the yogurt, season with salt, and olive oil.
Dice the cucumbers into small cubes and add to the yogurt.
Add the chopped walnuts and dill, and stir to combine everything. Adjust the salt if needed.