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Cold cucumber and dill soup

Name: Cold cucumber and dill soup
Yield: 3
Ingredients: 1 cup Natural yoghurt, unsweetened (Main); ¼ cup Sour cream (Main); 2 cloves Garlic, crushed with 1 tsp sea salt; ½ Lemons, zested and juiced; 1 cup Cucumber, a large one, finely diced (Main); ½ cup Walnuts, roasted and crushed; 1 large handful Chopped dill (Main)

for 3 people

Tam West

Warren Elwin

Food writer

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This lightly chilled Bulgarian soup makes a refreshing starter on a warm day and it can also be used as a sauce for grilled vegetables or roasted meats.

1 cup	Natural yoghurt, unsweetened (Main)
¼ cup	Sour cream (Main)
2 cloves	Garlic, crushed with 1 tsp sea salt
½	Lemons, zested and juiced
1 cup	Cucumber, a large one, finely diced (Main)
½ cup	Walnuts, roasted and crushed
1 large handful	Chopped dill (Main)

Whisk natural yoghurt, sour cream, garlic and the lemon zest and juice until smooth.
Add cucumber, walnuts and chopped dill and chill lightly.
Season with salt and pepper and serve as a refreshing starter (thinned out with a little stock if necessary), or try it as a sauce for grilled vegetables or roasted meats.