Description
This Refreshing Cold Cucumber Soup is the perfect dish to cool down on a hot day. Light, creamy, and packed with fresh herbs, crunchy walnuts, and tangy sumac, this soup is a delicious blend of savory, sweet, and citrusy flavors. Best of all, it requires no cooking—just mix, chill, and enjoy!
Ingredients
Scale
- ½ cup walnuts
- 1 Persian or English cucumber
- 2 cups plain whole milk yogurt (avoid Greek yogurt)
- 1 ½ cups ice water
- 1 cup finely chopped fresh herbs (parsley, basil, dill, or mint)
- ½ cup golden raisins
- ¾ teaspoon sumac, plus extra for serving
- Kosher salt to taste
Instructions
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant. Let them cool, then chop roughly.
- Prepare the Cucumber: Peel and finely dice the cucumber. If using an English cucumber, you can leave the peel on for extra texture.
- Make the Yogurt Base: In a large bowl, whisk together the yogurt and ice water until smooth.
- Combine Ingredients: Stir in the diced cucumber, chopped herbs, golden raisins, and toasted walnuts. Mix well.
- Season the Soup: Add sumac and kosher salt to taste. Stir to combine.
- Chill: Cover and refrigerate for at least 1 hour to enhance the flavors.
- Serve: Ladle into bowls, sprinkle with extra sumac, and enjoy!
Notes
- For a dairy-free version, use coconut or almond-based yogurt.
- Customize the herbs—try cilantro, chives, or tarragon for a unique twist.
- Adjust the texture by adding more ice water if the soup is too thick.
- Store leftovers in the fridge for up to 3 days—just stir before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean