Cooked - Cold Yogurt Cucumber Soup

1 large English cucumber ((peeled and finely diced))

1 garlic clove (, pressed)

½ tsp salt ((or more to taste))

2 Tbsp olive or sunflower oil ((optional))

3 Tbsp chopped fresh dill

2 cups plain Greek yogurt ((I use Greek yogurt, which is a lot easier to find in the US, than Bulgarian))

2 cups cold water

2 Tbsp chopped walnuts ((optional, I prefer not to add them))

In a large deep bowl combine cucumber, garlic, salt, oil and dill.
Add yogurt and stir to combine. Dilute with cold water, mixing well, making sure there are no lumps from the yogurt. Add more salt if needed. Top with chopped walnuts (optional)
Refrigerate for at least 30 minutes, this way the soup is even more refreshing.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

CuisineBulgarian

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyVery Easy ⏰ 10m