A refreshing classic for hot summer days, this no-cook soup combines strained yogurt, grated cucumber, and crunchy walnuts. It is part of the shared culinary heritage of Turkish and Balkan cuisines. Chill it in the refrigerator and serve ice-cold.
Whisk the strained yogurt in a large bowl until smooth. Add the crushed garlic and salt and mix well.
Add the grated, drained cucumber, chopped walnuts, and olive oil to the yogurt mixture and stir well.
Gradually stir in the cold water until the soup reaches your preferred consistency. Add more water if you do not want it too thick.
Cover the soup and chill it in the refrigerator for at least 1 hour. Sprinkle with dill before serving ice-cold. Do not leave it at room temperature for an extended period.
Contains dairy and walnuts (tree nuts). If the soup is too thin, add more strained yogurt; if it is too thick, thin it with ice water. Chill it in the refrigerator for at least 1 hour before serving so the flavors can meld and the soup stays refreshing.
İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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