Cold Cucumber Soup

 Ingredients

16 ounces thick yogurt/ curd ( around 475 ml)

2 1/2 pounds cucumbers, peeled and sliced (if the variety is overripe/excessively seeded, remove the seeds)

1bunch fresh dill, tougher stalks removed, reserve some fronds for garnish OR coriander leaves

2 cloves garlic, minced

3 tbsp freshly squeezed lemon juice

1 1/2 tbsp extra virgin olive oil

3/4 tsp kosher salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1/4 cup finely chopped toasted walnuts 

 

Preparations

Place the yogurt, 3/4 of the cucumbers, 3/4 of the dill, and the remaining ingredients, except for the walnuts, in a blender and puree until smooth. Add some water until the desired consistency is reached. Taste and add more salt and pepper as desired. Transfer to a large bowl.

Finely dice the remaining cucumbers and finely chop the remaining dill and stir these into the soup. Cover and chill for at least one hour before serving.

To serve, pour the cold soup into bowls and garnish with some chopped dill, a light drizzle of olive oil, and chopped walnuts.

This makes 4-6 servings depending on whether it's served in a bowl as a soup or in a cup as an appetizer.

This will store covered in the refrigerator for up to 3 days.

 

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