Beat the heat with this light and refreshing cold cucumber soup. It’s a perfect blend of creamy yogurt, fresh herbs, and crunchy walnuts, creating a delightful balance of flavors and textures. This chilled soup is an excellent choice for a hot summer day, offering both hydration and nourishment in every spoonful.
Ingredients
- ½ cup walnuts
- 1 Persian or English cucumber
- 2 cups of plain whole milk yogurt (avoid Greek yogurt)
- 1 ½ cups ice water
- 1 cup of finely chopped fresh herbs (like parsley, basil, dill, or mint)
- ½ cup golden raisins
- ¾ teaspoon sumac, with extra for serving
- Kosher salt (to taste)
Instructions
- Prepare the Walnuts: Toast the walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes. Let them cool, then roughly chop and set aside.
- Prepare the Cucumber: Peel and finely dice the cucumber. If using an English cucumber, you may leave the peel on for added texture and color.
- Blend the Base: In a large mixing bowl, whisk together the yogurt and ice water until smooth. This will create the creamy base for your soup.
- Add the Ingredients: Stir in the diced cucumber, chopped herbs, golden raisins, and toasted walnuts. Combine thoroughly until all ingredients are well mixed.
- Season: Add the sumac and kosher salt to taste, stirring well to incorporate the spices throughout the soup.
- Chill the Soup: Cover the bowl and refrigerate the soup for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- Serve: Ladle the chilled soup into bowls and sprinkle a little extra sumac on top for a burst of color and flavor. Serve immediately and enjoy!
Conclusion
This cold cucumber soup is a refreshing and nutritious way to cool down on a hot day. The combination of yogurt, fresh herbs, and crunchy walnuts creates a satisfying and flavorful dish that’s perfect for summer. Easy to prepare and delightful to eat, this soup is sure to become a staple in your warm-weather recipe collection.