Variations of this dish can be found throughout Eastern Europe and Greece, but I'm presenting the recipe as my family has always enjoyed it - simple, healthy and delicious. While this Chilled Cucumber Yoghurt Soup is perfect for summer, I'd recommend it all year round. I usually start craving for this fresh treat in late winter and to me, eating it for the first time somehow signifies the arrival of warmer days. Here is the recipe:
Products (4-6 servings)
- 1 large 2 lb. container of Greek-style / strained yoghurt (I like to use Chobani non-fat but have also made this recipe with other varieties such as Fage)
- 1 large English cucumber or 4 Persian cucumbers
- 2-3 cloves of garlic
- 1 tbsp of fresh dill
- Salt to taste (I usually use ~ 1 tsp)
- 4 cups of cold water
- 1 tsp sunflower oil
- chopped walnuts for garnish
- Cut the cucumbers first lengthwise into several long slices and then into small pieces (I've had the soup with shredded cucumbers, however I prefer to cut them into slightly larger than shredded pieces to get that extra crunch)
- Peel and slice the garlic into small pieces or use a special garlic cutter, and add to the cucumber mixture
- Finely cut the fresh dill and add to the cucumber & garlic mixture
- Add the yoghurt to the mixture and stir well
- Start adding the chilled cups of water, one by one, mixing well after each cup - the mixture should be smooth and without lumps. I like my soup to be thick and smooth, but I've also had it with more water added in some places - it is truly a matter of preference. I personally prefer to taste more yoghurt and thus, I like it thicker.
- Add the salt and oil and stir
- Serve chilled with chopped walnuts for garnish
What are some of your favorite healthy recipes? Would you give this one a try?
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