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🍽️ Chilled Cucumber Yogurt Soup with Nuts

292 kcal · 30 min · 4 servings

Ingredients

• 750 g Bulgarian yogurt
• 0.125 l milk
• juice of one lemon
• 1 tbsp grape seed oil
• 1 cucumber
• 2 garlic cloves
• 2 tbsp chopped dill tips
• salt
• pepper (from the mill)
• cayenne pepper
• 50 g walnuts (coarsely chopped)
• dill tips (for garnish)
• 4 tsp walnut oil

Instructions

1. 1. Cut off one-third of the cucumber and set it aside for garnish.
2. 2. Peel the remaining two-thirds of the cucumber.
3. 3. Cut the peeled cucumber in half lengthwise.
4. 4. Remove the seeds from the cucumber halves.
5. 5. Roughly chop the cucumber pieces.
6. 6. Place the cucumber pieces into a blender jar.
7. 7. Add the yogurt to the blender jar.
8. 8. Add the milk to the blender jar.
9. 9. Add the lemon juice to the blender jar.
10. 10. Add the dill to the blender jar.
11. 11. Add the garlic to the blender jar.
12. 12. Add the grape seed oil to the blender jar.
13. 13. Blend all ingredients until smooth.
14. 14. Season the soup with salt.
15. 15. Season the soup with cayenne pepper.
16. 16. Season the soup with black pepper.
17. 17. Chill the soup.
18. 18. Wash the reserved cucumber pieces.
19. 19. Dry the cucumber pieces.
20. 20. Dice the cucumbers finely.
21. 21. Fill the yogurt soup into small bowls.
22. 22. Garnish the soup with the cucumber cubes.
23. 23. Garnish the soup with walnuts.
24. 24. Garnish the soup with dill.
25. 25. Drizzle each serving with one teaspoon of walnut oil.
26. 26. Serve the soup.

Nutrition per serving

• kcal: 292
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 14 g