Description
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. The perfect start to a summer meal like chicken kabobs or grilled lamb chops (more ideas up in the post.)
Ingredients
Scale
- 1/2 cup walnut hearts, toasted and finely chopped
- 2 cups plain yogurt (not Greek yogurt)
- 1 1/2 cup ice water
- 1/2 to 3/4 of a seedless English cucumber, finely chopped (about 1 to 1 1/2 cups chopped), plus a few cucumber slices for serving
- 1 cup chopped fresh herbs (parsley, basil, dill, mint)
- 1/2 cup gold raisins
- Salt
- 3/4 tsp sumac, more for later
Instructions
- In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour.
- When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl. Enjoy with your favorite toasted bread or pita.
Notes
- Cook's Tip: Allow about 1 hour of inactive time for chilling.
- Cook's Tip: If you need to toast the walnut hearts, heat the oven to 350 degrees F. Spread walnuts on a baking sheet, toast in oven for 10 minutes or so, until fragrant. Remove from heat and let cool, then chop finely to use for this recipe.
- Leftovers? Keep leftovers refrigerated in an airtight container for a couple of days or so.
- Recommended for this recipe: All-natural ground sumac.
- SAVE! Create your own 3-pack or 6-pack of our premium all-natural and organic spices.
- Visit our shop to browse our spices, olive oils and bundles!
- Prep Time: 10 minutes
- Category: Soup
- Method: Chilled
- Cuisine: Persian