Cucumber and Yogurt Soup
15 Minutes
Taste:
Plain
Delicious
Delicious
Cost:
Expensive
Cheap
Cheap
Difficulty:
Difficult
Easy
Easy
Cuisines
- Mediterranean
- Vegetarian
- European
Serving Size
2-3 servings
Category
- Soup
A dish from the Balkans, this cold soup can also be eaten as a dip for flatbreads.
| Almonds or walnuts | 1/4 Cup |
| Bread Crumbs | 1/4 Cup |
| Croutons | Optional |
| Cucumber | 1 large, cut in half |
| Cucumber | 1/2 of large |
| Dried dill | Pinch |
| Plain Yogurt | 1 1/2 Cups |
1. Chop half the cucumber into small chunks and set aside. Slice the other half and refrigerate until ready to use.
2. Mince garlic and fry in a small amount of oil until golden. If you prefer something with more bite to it, leave the garlic raw, but use at the most two cloves. Mix the garlic with the bread crumbs and nuts in a mixing bowl.
3. Add the yogurt and cucumbers to the mixture and mix well, salt to taste and add dried dill weed if desired.
4. Refrigerate for 3-4 hours then serve with sliced cucumbers and croutons.
2. Mince garlic and fry in a small amount of oil until golden. If you prefer something with more bite to it, leave the garlic raw, but use at the most two cloves. Mix the garlic with the bread crumbs and nuts in a mixing bowl.
3. Add the yogurt and cucumbers to the mixture and mix well, salt to taste and add dried dill weed if desired.
4. Refrigerate for 3-4 hours then serve with sliced cucumbers and croutons.
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