A refreshing classic for hot summer days: this no-cook soup, made with strained yogurt, grated cucumber and crunchy walnuts, is a shared heritage of both Turkish and Balkan cuisine. It's chilled in the refrigerator and served ice-cold.
Whisk the strained yogurt in a large bowl until smooth, then add the crushed garlic and salt and stir.
Add the grated and drained cucumber, chopped walnuts, and olive oil to the yogurt mixture and mix well.
Gradually add cold water to bring the soup to your desired consistency; add more water if you don't want it too thick.
Let the soup rest covered in the refrigerator for at least 1 hour. Before serving, sprinkle with dill and serve ice-cold. Caution: do not leave it at room temperature for long.
Allergen: contains dairy and walnut (nuts). Important: If the soup turns out too thin, increase the amount of strained yogurt; if too thick, thin it with ice water. Caution: if you don't chill it in the fridge for at least 1 hour before serving, the flavors won't meld and the refreshing feel will be diminished.
If you briefly drain the grated cucumbers in a strainer, the soup won't become watery and its consistency stays intact throughout serving.
Admin DadaGastro · verified in test kitchenİlk seferde dağıldı, ikinci denemede daha iyi tutundu. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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