Yogurt, walnut & cucumber soup
Ingredients
- ½ cucumber
- 25 g walnut pieces
- 1 garlic clove
- 4 stems dill
- ½ slice white bread torn into pieces
- 2 tablespoons olive oil
- 400 g low-fat natural yogurt
- 4 tablespoons cold water
- 2 teaspoons lemon juice
- salt and pepper
To garnish
- little extra olive oil
- few chopped walnuts
- dill sprigs
Instructions
- Peel off half the cucumber skin, then roughly chop the cucumber. Put it on to a plate and sprinkle with a little salt. Set aside for 20 minutes.
- Rinse the cucumber with cold water and drain well in a sieve. Put the walnuts, garlic, dill, bread and oil into a blender or food processor and whiz until finely chopped. Add the cucumber and yogurt and blend again until the cucumber is finely chopped. Mix in the water, lemon juice and season with salt and pepper to taste. Chill well.
- Ladle into glasses. Drizzle the top with a little extra olive oil, sprinkle on a few walnuts and a sprig or two of dill. Serve with strips of toasted pitta bread, if liked.
Notes / Tips / Wine Advice:
For minted yogurt, almond & cucumber soup, salt the cucumber as above. Omit the walnuts, garlic and dill, adding 25 g (1 oz) ground almonds and 2 stems fresh mint in their place. Blend with the bread and oil as above, then add the rinsed and drained cucumber, yogurt, water, lemon juice and season with salt and pepper. Blend again, then chill. Ladle into bowls and garnish with a swirl of olive oil, a few toasted flaked almonds and some tiny mint leaves.
