Description
A refreshing cold soup ideal for warm days, packed with the goodness of cucumbers and yogurt.
Ingredients
Scale
- 1 English cucumber (peeled and diced or finely grated)
- 750 grams plain yogurt (one 26-ounce container)
- 2 teaspoons salt
- 4 tablespoons dill (finely chopped)
- 1 to 2 cloves garlic (minced)
- 2 1/2 cups cold filtered water
- 1 tablespoon olive oil
- chopped or crushed walnuts (optional)
Instructions
- In a large bowl, add the cucumber, yogurt, salt, dill, and garlic and mix.
- Add in the cold water and mix until smooth. You can add more or less water, depending on the desired consistency. (You can also omit the water for a delicious dip.)
- Taste and season with more salt, as needed.
- Add a small drizzle of olive oil over the top of the soup.
- Store the soup in the refrigerator to chill overnight. Some Bulgarians will add ice cubes before serving to make it EXTRA cold. You can also add chopped walnuts for a garnish, if you like.
- Enjoy!
Notes
- For a thicker consistency, you may reduce the amount of water added.
- Adding more garlic will enhance the flavor, depending on preference.
- Prep Time: 15 minutes
- Category: Soups
- Method: No-Cook
- Cuisine: Bulgarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg