This delicious and refreshing cold yoghurt soup is a perfect cool-down on a hot summer day.
Ingredients (for 4 servings):
- 2 containers (total 800 g) of plain yoghurt (3,5 to 4,5 % fat)
- 1 cucumber, peeled and cut into very small pieces
- 400 ml of cold water
- 3 large skillets of garlic
- some dill, finely chopped
- a handful of crushed walnuts
- salt and oil to taste
Preparation:
- Place the yoghurt in a bowl and mix with the water thoroughly.
- Grate or crush the garlic skillets and add to the bowl.
- Add the salt, finely chopped dill and the cucumber pieces and stir.
- Add a few drops of oil and sprinkle over the walnuts.
- Cool for 20 min before serving.
