- 2 cucumbers peeled and diced
- 500 grams Bulgarian yogurt
- 1 clove garlic chopped
- 1 large handful mint leaves or a small bunch of dill
- 50 grams walnuts toasted
- lemon juice
- water optional
- ice cubes optional
In a blender combine the diced cucumber, the yogurt, garlic, half of the mint (or dill) and half of the walnuts.
Blend until smooth and season with salt, pepper and lemon juice. If you’d like a thinner soup, add water, a little at a time until it’s the consistency you want.
Transfer to a bowl and garnish with remaining walnuts and mint leaves or dill. Cover and store in refrigerator for 30 minutes to chill.
Calories: 175kcal | Carbohydrates: 10g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 48mg | Potassium: 440mg | Fiber: 2g | Sugar: 6g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 173mg | Iron: 1mg