🍽️ Cold Yoghurt Cucumber Soup

Name: Cold Yoghurt Cucumber Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cucumber; salt; 50 g walnut kernels; 2 garlic cloves; 1 bunch dill; 500 g whole milk yogurt; 2 tbsp olive oil; 4 tbsp crushed ice cubes

241 kcal · 30 min · 4 servings

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Ingredients

1 cucumber
salt
50 g walnut kernels
2 garlic cloves
1 bunch dill
500 g whole milk yogurt
2 tbsp olive oil
4 tbsp crushed ice cubes

Instructions

1. Peel the cucumber, cut it in half lengthwise, and scrape out the seeds with a teaspoon.
2. Cut the two cucumber halves into small cubes.
3. Place the cucumber cubes in a bowl and sprinkle them with one teaspoon of salt.
4. Let the cubed cucumbers stand for about 15 minutes to draw out moisture.
5. Then rinse the cucumber cubes under cold water in a sieve.
6. Spread the cubes on kitchen paper and pat them dry thoroughly.
7. Finely chop the walnut kernels, peel the garlic, and chop it very finely as well.
8. Wash the dill, shake it dry, and remove the yellow stems.
9. Finely chop the dill tips.
10. Mix the cucumber cubes with yoghurt, garlic, dill, and walnut kernels. Season with salt and stir in the olive oil. Place the soup in the fridge for at least one hour so it gets properly ice-cold.
11. Stir in the crushed ice just before serving. Garnish the soup with a cucumber slice and some dill.

Nutrition per serving

kcal: 241
Protein: 8 g · Fett/Fat: 19 g · Carbs: 10 g