Saturday, July 27, 2013
Cold summer soup
So, let's begin. You will need:
1 big or 2 smaller cucumbers finely chopped
2-3big cloves of garlic, crushed with some salt
3 tablespoons of vegetable oil, olive oil is the best
2 cups of plain yogurt
2 cups of cold water
a small bunch of fresh dill
salt to taste
a handful of walnuts, chopped-this one is optional
In a big bowl combine crushed garlic, chopped cucumber, oil and yogurt and stir. Thin the mixture with the water and stir it again. Add the dill finely cut and the walnuts if you have some.
*Now if you like your soup creamy the ratio yogurt-water is2:2.If you prefer it more liquidy the ratio can be 2 cups of yogurt:4 cups of water.
The soup tastes better after being refrigerated for at least one hour. You can keep it in the fridge for up to three days. It tastes even better on the next day. Enjoy and let me warn you something: it is addictive. So delicious!