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Cucumber Yogurt Soup with Walnuts

This is a particularly refreshing chilled soup, using a classic combination of cucumber and yogurt.

Cucumber Yogurt Soup with Walnuts
Serves 5-6
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Ingredients

  • 1 cucumber
  • 4 garlic cloves
  • 12 teaspoon salt
  • 34 cup walnuts
  • 112 ounces day old bread, torn into pieces
  • 2 tablespoons walnut or sunflower oil
  • 123 cups plain yogurt
  • 12 cup cold water or chilled still mineral water
  • 1 to 2 teaspoons lemon juice

For the garnish

  • scant 12 cup coarsely chopped walnuts
  • 112 tablespoons olive oil
  • sprigs of fresh dill

Directions

  1. Cut the cucumber in half and peel one half of it. Dice the cucumber flesh; set aside.
  2. Using a large mortar and pestle, crush together the garlic and salt. Add the walnuts and bread and continue working together.
  3. When the mixture is smooth, slowly add the walnut or sunflower oil and combine well.
  4. Transfer the mixture into a large bowl and beat in the yogurt and diced cucumber. Add the cold water or mineral water and lemon juice to taste.
  5. Pour the soup into chilled soup bowls to serve. Garnish with the chopped walnuts, drizzle with the olive oil, and arrange the sprigs of dill on top. Serve at once.

If you prefer your soup smooth, puree it in a food processor or blender before serving.

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