Yogurt‑Cucumber Cold Bowl with Walnuts

Ingredients

• 1 cucumber
• 750 g Bulgarian yogurt
• 125 ml milk
• 1 lemon (juice)
• 2 tbsp freshly chopped dill
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt
• pepper (ground)
• Cayenne pepper
• 50 g chopped walnuts
• chopped dill (for garnish)

Instructions

1. 1.

   Wash the cucumber, cut off one third and set aside for garnish. Peel, halve, pit, roughly chop the remaining cucumber and place in a blender. Add yogurt, milk, lemon juice, dill, peeled garlic cloves and olive oil; blend until smooth. Season with salt, cayenne pepper and ground pepper, then chill the soup for at least 30 minutes.

2. 2.

   Dice the reserved cucumber into small cubes. Spoon the chilled yogurt mixture into bowls, top with cucumber cubes, walnuts and dill, and serve.