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🍽️ Refreshing Cucumber Cold Soup with Buttermilk

242 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 2 fresh garlic cloves
• salt
• 1 handful dill
• 40 g walnut kernels
• 500 g Bulgarian yogurt (well chilled)
• 200 ml buttermilk (well chilled)
• 2 tbsp olive oil
• 1 tsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the cucumber thoroughly and cut off the ends.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Use a vegetable peeler or slicer to cut off four thin slices.
4. 4. Thread these slices onto small wooden skewers in a wavy pattern.
5. 5. Peel the remaining part of the cucumber and dice it into small pieces.
6. 6. Peel the garlic clove and chop it finely.
7. 7. Mash the chopped garlic with a pinch of salt until it forms a fine paste.
8. 8. Rinse the dill and shake it dry.
9. 9. Pick the dill leaves from the stems and chop them finely.
10. 10. Lightly crush the walnuts so they remain chunky.
11. 11. Add the yogurt and buttermilk to a large bowl.
12. 12. Add the diced cucumber, dill, garlic paste, and walnuts.
13. 13. Mix all ingredients thoroughly.
14. 14. Pour in the oil while stirring.
15. 15. Add ice-cold water (approx. 250 ml) until you reach the desired consistency.
16. 16. Season the soup with lemon juice, salt, and pepper.
17. 17. Pour the cold soup into chilled glasses.
18. 18. Garnish the glasses with the prepared cucumber skewers.

Nutrition per serving

• kcal: 242
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 12 g