Ingredients

Features

Description

Parsley emphasizes the bright taste of garlic in this traditional Balkan soup. Cucumber and yoghurt soup make this light and refreshing summer snack. It is quite refined and unusual to serve it at the festive table.

1. Clear cucumber peeled, cut lengthwise and remove seeds small spoon. 2. Cut the flesh into 5cm pieces.

2. Place the walnuts, parsley, garlic, oil and water in a food processor with half a cucumber and blend into a puree, scraping the walls.

3. Add the remaining cucumber with a pinch of salt and lemon juice. Beat.

4. Transfer the puree to a large bowl and add the yogurt. Season to taste with salt and pepper and add a little more lemon juice if needed.

5. Cover and refrigerate at least 30 minutes. Pour into soup bowls and garnish with mint leaves.

Note

Toasting walnuts gives it extra flavor. Just warm up them in a dry skillet over medium heat until they begin to smell delicious.

Translated by site: wday.ru