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.
INGREDIENTS1X2X3X
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▢1/2 cup walnuts
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▢1 Persian or English cucumber
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▢2 cups whole milk plain yogurt (not Greek yogurt)
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▢1 1/2 cups ice water
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▢1 cup chopped fresh herbs, such as parsley, basil, dill, and/or mint
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▢1/2 cup golden raisins
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▢3/4 teaspoon sumac, plus more for serving
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▢Kosher salt
INSTRUCTIONS
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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.
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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.
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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.
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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.