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
Cold Bulgarian Yogurt Soup
Cold Bulgarian Yogurt Soup

Instructions

  1. 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
  2. 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
  3. to let. Mix well with the yogurt and water before serving.

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