Chilled Cucumber Yoghurt Soup With Walnuts Recipes
Ingredients :
1 large
cucumber, peeled
275 g
natural yoghurt
50 g
walnuts, very finely chopped
1 garlic
clove, peeled and crushed
2 tbsp
fresh, strained lemon juice
275 ml
milk
1 tsp
finely chopped fresh mint , optional
2-3 tsp
salt
3 tbsp
chopped parsley, dill or fresh coriander - garnish
Method :
Pare cucumber into thin slices on
side of grater. Tip into a tea towel and wring as
dry as possible. In separate bowl, beat together
the yoghurt, walnuts, garlic, lemon juice, milk, mint and salt. Stir in cucumber thoroughly. Cover and refrigerate at least 3
hours. Stir round before serving, ladle
into soup bowls and sprinkle each with either parsley, dill or the
coriander.
Serves 4 - 6
From hotter climes comes this Balkan style
soup which is enjoyed with equal enthusiasm in the Middle East.
