I believe this is the right time to share Cold Cucumber Yogurt Soup recipe with you. This soup is perfect during hot summer days. It is one of the popular summer appetizer and also a light summertime lunch in Iran named Abdoogh khiar. You can also find this yogurt soup in most of the Middle Eastern kitchen. Moreover, it is a stimulating Mediterranean soup during hot summer nights.
The classical combination of yogurt and fresh cucumber with lemon or lime juice has refreshing qualities that make a perfect energizing soup for the hottest summer season.
You can increase or decrease the quantity of lemon juice and garlic depending on your taste.
This refreshing cold soup uses the classic combination of cucumbers and yogurt and with the added flavor of garlic and pleasant crunch of walnuts.
Ingredients: Cold Cucumber Yogurt Soup Recipe
4 garlic cloves
75 g walnut pieces
2 tbsp sunflower oil
2-3 pieces, day old bread, cut into pieces
½ cup chilled water
Salt to taste
1-2 tsp lemon juice
Olive oil for drizzling
½ walnuts, chopped to garnish
Dill sprig to garnish
Preparation Method: Cold Cucumber Yogurt Soup Recipe
Cut the cucumber into two half and peel one half. Dice the cucumber flesh and set aside.
Using a large petal and mortar, crush the garlic and salt together well then add the walnuts and bread.
When the mixture is smooth, add the sunflower oil slowly and mix well.
Transfer the walnut and bread mixture to a large bowl then beat the yogurt and dices cucumber.
Add the cold water and lemon juice to taste.
Pour the Cucumber Yogurt Soup into chilled soup bowls to serve. Garnish with the chopped walnuts, dill sprigs and a little olive oil drizzled over the nuts and sprig of dill.
Cook’s Tip: Cold Cucumber Yogurt Soup Recipe
If you like your soup smooth, puree it in a blender or food processor before serving.