Cold Cucumber Soup with Walnuts

Ingredients

• 1 cucumber
• 2 fresh garlic cloves
• Salt
• 1 handful dill
• 40 g walnut kernels
• 500 g Bulgarian yogurt (well chilled)
• 200 ml buttermilk (well chilled)
• 2 tbsp olive oil
• 1 tsp lemon juice
• Salt
• Black pepper (from the grinder)

Instructions

1. 1.

   Wash the cucumber, trim the ends and cut it in half lengthwise. Using a vegetable peeler or mandoline, slice 4 thin strips and thread them onto wooden skewers in a wavy pattern.

2. 2.

   Peel and dice the remaining cucumber. Peel, mince, and grate the garlic with a pinch of salt. Rinse the dill, shake dry, pluck, and finely chop it. Roughly chop the walnuts.

3. 3.

   Combine yogurt and buttermilk in a bowl, add the cucumber pieces, dill, garlic, and walnuts, and mix well. While stirring, gradually pour in olive oil and ice‑cold water (about 250 ml) until the desired consistency is reached. Season with lemon juice, salt, and pepper, then fill chilled bowls.

4. 4.

   Serve garnished with the cucumber skewers.