Yoghurt and Cucumber Soup
A refreshing cold soup with yoghurt, cucumber, walnuts, raisins and herbs
Servings: 4
Calories: 220kcal
Ingredients
- 50 grams walnuts
- 500 grams Greek-style yoghurt
- 400 ml cold water
- 200 grams Persian cucumbers finely diced
- 3 tbsp chopped dill
- 3 tbsp chopped mint
- 11/2 tsp dried mint
- 3 tbsp raisins
- ice cubes for serving
- dried edible rose petals (optional) for serving
- sea salt flakes and freshly ground black pepper
Instructions
- Toast the walnuts in a small frying pan over a medium heat for a couple of minutes, stirring until glossy. Roughly chop.
- Whisk together the yoghurt and the water. Stir in the chopped cucumbers, fresh and dried herbs, raisins, toasted walnuts, 1 1/2 teaspoons sea salt flakes and a generous grind of black pepper.
- Cover and refrigerate for at least an hour.
- to serve, pour into small bowls and add ice cubes and a pinch of rose petals, if using.
Nutrition
Calories: 220kcal | Carbohydrates: 18g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 237mg | Fiber: 2g | Sugar: 6g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg