Cucumber and yoghurt soup with walnuts recipe

Cucumber and Yoghurt Soup with Walnuts recipe

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Recipe intro

This refreshing and nutritious Cucumber and Yoghurt Soup with Walnuts is the perfect summer dish. The combination of cool cucumbers and creamy yoghurt creates a light and creamy base, while the crunchy walnuts add a delightful texture. This recipe is not only delicious but also incredibly easy to make, requiring just a few simple ingredients. Serve it chilled as an appetizer or light lunch, and enjoy the burst of flavors and freshness it brings to your palate.

Keywords: cucumber, yoghurt, soup, walnuts, refreshing

Cucumber and yoghurt soup with walnuts recipe details

Cucumber and yoghurt soup with walnuts recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

1 liter(s)	plain yogurt, low- or non-fat if desired
500 ml	light stock, chicken or vegetable, at room temperature
1 large	cucumber, peeled, deseeded and finely diced
1 bunch(es)	fresh dill, chopped
75 g	walnuts, chopped
	lemon juice, to taste
	salt, to taste
	white pepper, to taste but keep to minimum
	sprinkling of virgin olive oil, or to taste
	parsley or chives to garnish, chopped, optional
	fresh bread, bread rolls etc, to serve

Instructions

Whisk the stock into the yoghurt. Add the cucumber, dill and walnuts and stir thoroughly.

Season with salt, pepper, lemon juice and olive oil to taste and then cover and chill in refrigerator for about 30 minutes or longer if required very chilled.

Serve in dishes and garnish, if wished, immediately prior to serving. Serve with a warm bread roll or fresh bread.

About this recipe:
This came from a former neighbour who was also a very distant relative by marriage. I made it with her (she was severely arthritic in old age and had not cooked alone for years) to be served at a party for some visiting relatives (hers, not mine). She was also medically forbidden any dairy and it was therefore made using non-dairy yoghurt. I tasted the version I made but, as some members may know, I have a total aversion to yoghurt so cannot attest to the flavour when made with the real thing.

Preparation time:
ca. 20 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a