Cucumber and Walnut Soup
- Level: Intermediate
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
1 English cucumber, peeled and seeded
4 cloves garlic
1 cup toasted walnuts
1 tablespoon toasted coriander seeds
1/2 teaspoon kosher salt
2 tablespoons walnut oil, plus more, for garnish
2 cups sheep yogurt
1/4 cup water
1/4 cup lemon juice
2 tablespoons chopped fresh mint
Directions
- Cut cucumbers into small dice and set aside in a large bowl. Using a mortar crush the garlic, walnuts, coriander and salt together and add the oil and continue to mix thoroughly.
- Transfer to the bowl with the cucumber and whisk in remaining ingredients. Garnish with a drizzle of walnut oil. Serve chilled.
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