Cold Cucumber, Yogurt and Walnut Soup Recipe
Cold Cucumber, Yogurt and Walnut Soup
Total time: 1hr to 2hr

Preparation time: 10 minutes
Cooking time: 15 minutes + 1 hour

Difficulty: Easy
Chef's Note

*You can substitute fresh mint leaves to dill.

For 4 servings

- 2 cucumbers, peeled and seeded
- 500 ml (2 cups) plain yogurt
- 5 tbsp. finely chopped walnuts
- 2 tbsp. sunflower or olive oil
- 2 tbsp. chopped fresh dill*
- 1/2 clove of garlic, chopped
- Salt
  1. Peel and halve the cucumbers lengthwise; seed them by running a knife between the flesh and the seeds; sprinkle with salt and leave them to drain for 15 minutes;
  2. rinse under cold water; place on paper towels; cut into small dice;
  3. combine all the ingredients in a bowl; refrigerate for at least one hour; serve cold.
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