RCI-SP.006.0034.001
Cold yogurt soup
Cold yogurt soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lb. plain yogurt1 unit
- 1 1/2 cups
- peeled and finelly choped cucumber1 unit
- garlic2 clovespound up,
- 4 tbsp
- 1 tsp
- 2 tbsp
- finelly chopped walnuts (optional)1/2 unit
Method
1
Pour the plain yogurt into a large bowl and whisk until smooth. Gradually add the cold water while whisking to create a creamy, thin consistency.
2
Pound the garlic cloves with salt using a mortar and pestle until a smooth paste forms. This releases the garlic's oils and flavors.
3
Stir the garlic paste into the yogurt mixture, distributing it evenly throughout the soup.
4
Add the finely chopped cucumber to the yogurt soup and stir well to combine all ingredients.
5
Drizzle the vegetable or olive oil over the soup and stir gently to incorporate, creating a light emulsion.
6
Taste the soup and adjust the salt if needed. Stir in the fresh dill, reserving a small amount for garnish.
7
Chill the soup in the refrigerator for at least 30 minutes before serving to allow flavors to meld and ensure it is properly cold.
8
Ladle the soup into bowls and garnish with the reserved fresh dill and finely chopped walnuts if desired. Serve immediately.