Cold Bulgarian Yogurt Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g walnuts
- 4 cloves garlic
- 1 bunch parsley
- 0.5 ½ bunch dill
- 1 cucumber (s)
- 1 tablespoon olive oil
- a bit salt
- 4 cups yogurt
- 2 cup water, ice-cold
Print Recipe
Pin Recipe Instructions
- Finely chop the walnut kernels. Peel and chop the garlic cloves. Wash parsley and dill, pat dry, chop finely. Peel the cucumber, cut in half lengthways and remove the kernels with a
- scrape out a sharp spoon. Roughly grate the pulp. Mix everything in a bowl with the olive oil and salt to taste, cover and leave in the fridge for 1 hour
- to let. Mix well with the yogurt and water before serving.
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