Yogurt Cucumber Soup

Ingredients

• 1 cucumber
• Salt
• 50 g walnut kernels
• 2 Garlic cloves
• 1 bunch dill
• 500 g whole‑milk yogurt
• 2 tbsp olive oil
• 4 Tbsp crushed ice cubes

Instructions

1. 1.

   Peel the cucumber, cut it lengthwise in half and scoop out the seeds with a teaspoon.

2. 2.

   Cut the cucumber halves into small cubes, place them in a bowl and sprinkle with a teaspoon of salt.

3. 3.

   Let the cucumber cubes soak in water for about 15 minutes, then rinse them cold in a sieve. Spread them on paper towels and pat dry thoroughly.

4. 4.

   Finely chop the walnut kernels, peel and finely mince the garlic cloves.

5. 5.

   Wash the dill, shake off excess moisture and remove the yellow stems. Finely chop the dill tips.

6. 6.

   Combine the cucumber cubes with yogurt, garlic, dill, and walnuts. Season with salt and stir in the olive oil.

7. 7.

   Refrigerate the soup for at least one hour to chill it until ice‑cold. Just before serving, fold in the crushed ice.

8. 8.

   Serve garnished with a cucumber slice and a sprig of dill.