I’ve always been a big fan of soup. Whether it’s based around meat, veggies, cream, grains…it doesn’t matter. I. Love. Soup.
Even the fact that it’s ninety degrees outside cannot dissuade me from my love of soup. It merely makes me more creative in finding ways to feed my need for soup without getting me entirely too hot and bothered.
That’s when I pull out recipes like this one. I’m not sure where I first found it, and the recipe card doesn’t have any notation, alas. Still, the soup is refreshing, delicious, and slightly unexpected. Try it out, and you’ll see. Also, for all you vegetarians out there, this one is something you can make without any alterations to the recipe.
Cucumber Yogurt Soup with Walnuts
4 cloves garlic or to taste
1/2 tsp salt
3/4 Cup walnut pieces
1 – 2 slices day-old bread, torn into pieces
2 Tbsp walnut oil
1 1/2 Cups plain yogurt
1/2 Cup cold water
1 – 2 tsp fresh lemon juice
1/2 Cup coarsely chopped walnuts
1 1/2 Tbsp olive oil
sprigs of fresh dill (optional)
Cut the cucumber in half and peel one half of it. Dice cucumber flesh and set aside.
Using a large mortar and pestle, crush together garlic and salt, then add walnuts and bread.
When mixture is smooth, slowly drizzle in walnut oil and mix well.
Transfer mixture to a large bowl and beat in yogurt and diced cucumber. Add the water and lemon juice to taste.
Pour soup into chilled bowls. Garnish with olive oil, walnuts, and dill sprigs. Serve immediately.
Serves 5 – 6