Yogurt and Cucumber Soup

Name: Yogurt and Cucumber Soup
Yield: 4–6 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)

Yasmin Khan4–6 servingsSource

starter dinner vegetarian gluten free make ahead easy cold soup walnut yogurt cucumber cookbooks

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)

Method

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.

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.

To serve, pour into cups or small bowls and add ice cubes and a pinch of rose petals (if using).