Tasty cold cucumber soup with fresh herbs and toasted walnuts will do the trick! Think of this as a cucumber gazpacho with a cool, creamy yogurt base. This is great to prepare in advance so it has time to chill in the fridge.
Ingredients:
Kosher salt
1/2 cup walnuts
1 Persian or English cucumber
2 cups whole milk plain yogurt (not Greek yogurt)
1 1/2 cups ice water
1 cup chopped fresh herbs, such as parsley, basil, dill, and/or mint
1/2 cup golden raisins
3/4 teaspoon sumac, plus more for serving
Instructions :
Prep the cucumber. Thinly slice 1/4 of the cucumber and set aside for serving. Slice the remaining cucumber in quarters lengthwise, then use a metal spoon to scrape out and discard the seeds. Finely chop the remaining cucumber.
Toast the walnuts. In a small skillet on medium-low heat, swirl and toss the walnuts until they get soft, golden, and fragrant, about 7 minutes. Transfer to a cutting board to cool, then finely chop.
Make and chill the soup. In a large bowl, whisk together yogurt and ice water. Stir in the chopped cucumbers, herbs, raisins, and chopped walnuts. Season with a pinch of salt. Cover and chill for one hour, or up to 3 days.
Serve. Divide the chilled cucumber soup into four serving bowls. Sprinkle sumac and herbs on top and finish with a few cucumber slices to each bowl.
Nutrition
Calories: 156.1kcalCarbohydrates: 15.8gProtein: 5gFat: 9.1gSaturated Fat: 2.3gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 1.6gCholesterol: 10.6mgSodium: 43.2mgPotassium: 327.7mgFiber: 1.5gSugar: 11.9gVitamin A: 118.8IUVitamin C: 2.5mgCalcium: 123.5mgIron: 0.7mg
