Yogurt and Cucumber Soup

Name: Yogurt and Cucumber Soup
Total time: 15 min
Yield: 4 servings
Ingredients: ½ cup (50 g) walnuts; 2 cups (500 g) Greek-style yogurt; 1¾ cups (420 ml) cold water; 1⅓ cups (200 g) finely diced Persian or regular cucumbers; 3 Tbsp. chopped dill; 3 Tbsp. chopped mint; 1½ tsp. dried mint; 3 Tbsp. raisins; 1½ tsp. sea salt flakes (or 1 tsp. kosher salt); Freshly ground black pepper; Ice cubes, for serving; Dried edible rose petals, for serving (optional, but very pretty)

Total time: 15 min
servings: 4 servings
Dish type: Other

Contains tree nutsContains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Ingredients

servings

0,5 tasse (50 g) walnuts
2 tasse (500 g) Greek-style yogurt
1,75 tasse (420 ml) cold water
1,33 tasse (200 g) finely diced Persian or regular cucumbers
3 c. à soupe chopped dill
3 c. à soupe chopped mint
1,5 c. à café dried mint
3 c. à soupe raisins
1,5 c. à café sea salt flakes (or 1 tsp. kosher salt)
Freshly ground black pepper
Ice cubes, for serving
Dried edible rose petals, for serving (optional, but very pretty)

Method

1
Toast ½ cup (50 g) walnuts in a small pan over medium heat for 1–2 minutes, stirring, until glossy. Roughly chop and set aside.
2
In a large bowl, whisk together 2 cups (500 g) Greek-style yogurt and 1¾ cups (420 ml) cold water. Stir in 1⅓ cups (200 g) finely diced Persian or regular cucumbers, 3 Tbsp. chopped dill, 3 Tbsp. chopped mint, 1½ tsp. dried mint, 3 Tbsp. raisins, toasted walnuts, and 1½ tsp. sea salt flakes (or 1 tsp. kosher salt) and a generous grind of freshly ground black pepper. Cover and refrigerate for at least 1 hour.
3
To serve, pour into cups or small bowls and add ice cubes and a pinch of rose petals (if using).

Source : epicurious

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