Such a cucumber soup is a light version of okroshka; yogurt is used for dressing.
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | Eastern European |
Ingredients
Ingredients- Medium cucumber – 1 pc.
- Garlic – 4 cloves
- Salt – 0.5 teaspoon.
- Walnut – 75 g (3/4 cup)
- Bread (crumbled) – 40 g
- Walnut or sunflower oil – 30 g (2 tablespoon. L.)
- Natural yogurt – 400 g
- Mineral water – 120 g
- Fresh lemon juice – 1-2 teaspoon.
- Walnut (crushed) for serving
- Olive oil
- Dill sprigs for serving
How to make cucumber soup:
Print Recipe
Pin Recipe Instructions
- Cut the cucumber in half and peel one half, cut both halves into small cubes, set aside.
- In a large mortar, crush the garlic and salt, add 75 walnuts and bread crumbs. Crush the mass until smooth. Then add walnut oil or sunflower oil, stir well with a pestle.
- Transfer the contents of the mortar to a large bowl, add the yogurt, and mix well. Put the diced cucumber into this mass.
- Pour cold mineral water and lemon juice over the mass, stir.
- Serve the cucumber soup on serving bowls, sprinkle with walnuts, dill, and olive oil.
Enjoy your meal!
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