1 English cucumber,
3 cups natural yogurt,
1 teaspoon minced garlic,
1 tablespoon freshly chopped dill,
1 tablespoon sunflower oil or other vegetable oil,
1 Tbsp. finely chopped walnuts (optional),
2 cups cold water,
salt and freshly ground black pepper to taste.
Recipe: Grate the cucumber and put it in a bowl. The cucumber does not need to be peeled. Whisk all the remaining ingredients together in the bowl with the grated cucumber. Let the soup stand covered in a refrigerator for 20-30 minutes to allow all the flavors to blend nicely, and serve in chilled soup bowls. Sometimes the simple things are the best. Try it! The cold cucumber soup is a perfect starter for a hot summer supper.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada.
