RCI-SP.006.0007.001
Balkan Cucumber Soup
Balkan Cucumber Soup from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- cucumber1 Largepeeled and chopped
- garlic clove1 unitminced
- ml/16fl.oz. Plain yoghurt480 unit
- ml/4fl.oz. water120 unit
- 1/4 unit
- Freshly chopped dill2 tbsp
- Toasted almond flakes to garnish1 unit
Method
1
Peel the cucumber and grate or finely dice it into small pieces, then place it into a large bowl.
5 minutes
2
Peel the garlic clove and crush or mince it finely using a garlic press or the flat of a knife with a pinch of salt.
2 minutes
3
Add the crushed garlic and salt to the bowl with the cucumber and mix well to combine.
1 minutes
4
Pour in the yogurt and stir thoroughly until the mixture is smooth and the cucumber and garlic are evenly distributed throughout.
2 minutes
5
Gradually add cold water to the mixture, stirring continuously, until the soup reaches a thin, pourable, beverage-like consistency.
2 minutes
6
Taste the soup and adjust the seasoning with additional salt if needed.
1 minutes
7
Cover the bowl and refrigerate the soup until thoroughly chilled before serving.
30 minutes
8
Stir the soup once more before pouring into tall glasses and serve immediately while cold.