Cucumber and Walnut Soup
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 237
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 11
- Sodium
- 197
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.