Cucumber and Walnut Soup

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. 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.
  2. Transfer to the bowl with the cucumber and whisk in remaining ingredients. Garnish with a drizzle of walnut oil. Serve chilled.