Yogurt Soup with Cucumbers and Radishes

Ingredients

• 1 cucumber
• 3 radishes
• 500 g plain yogurt (3.8% fat)
• 1 tsp organic lemon zest
• 2 tbsp olive oil
• 1 tbsp freshly squeezed lemon juice
• 4 tbsp chopped walnuts
• 1 tbsp finely chopped dill

Instructions

1. 1.

   Peel the cucumber, cut it lengthwise in half, use a teaspoon to remove the seeds and grate the flesh. Sprinkle with a little salt and let rest for about 10 minutes. Wash, peel, and grate the radishes. Sprinkle them with a bit of salt and set aside.

2. 2.

   Mix the yogurt with dill, olive oil, and lemon juice. Drain the cucumber and radish well and stir into the yogurt. Add 50 ml water, then season with salt and pepper. Chill in the refrigerator for about 30 minutes, then pour into glasses and garnish with radishes, walnuts, cucumber slices, and dill sprigs before serving cold.