Cucumber soup with walnuts
4 servings
20 minutes
Cucumber soup with walnuts is a refreshing dish deeply rooted in Bulgarian cuisine, where light cold soups are especially popular in the summer season. Its delicate creamy texture is achieved through Greek yogurt and nuts, while fresh cucumber adds crunch and lightness. The addition of parsley and garlic fills it with aromatic depth, and lemon juice gives a pleasant tang. This soup not only refreshes on hot days but also exemplifies a harmonious blend of flavors. It is traditionally served chilled, garnished with fresh mint, making it an ideal first course or light refreshing snack. In Bulgaria, such soups are valued for their simplicity of preparation and health benefits as they are rich in vitamins and nutrients.
1
Peel the cucumber, cut it in half, scoop out the seeds, and dice the flesh. In a food processor, place the nuts, parsley leaves, garlic, oil, water, and half of the cucumber, and blend. Add the other half of the cucumber, salt, and lemon juice, and blend again.
- Cucumbers: 1 piece
- Walnuts: 60 g
- Parsley: 15 g
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Water: 4 tablespoons
- Salt: pinch
- Lemon juice: 1 tablespoon
2
Transfer the puree to a bowl, add yogurt. Season to taste, and if necessary, add lemon juice. Refrigerate for at least half an hour. Serve garnished with mint leaves.
- Greek yoghurt: 300 ml
- Ground black pepper: to taste
- Fresh mint: to taste
- Lemon juice: 1 tablespoon
