turkish iced cucumber soup

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Cooking receipe to make turkish iced cucumber soup under category General Recipes. You may find some video clips related to this receipe below.

turkish iced cucumber soup

5 cloves of garlic

at least 1/2 teaspoon salt

75g shelled walnuts

35g crustless day old bread moistened excess water squeezed out

2 tablespoons sunflower or walnut oil

400ml thick fresh cows milk or sheeps milk yoghurt chilled

25cm length of cucumber peeled

125ml mineral or spring water chilled

23 teaspoons cider vinegar or lemon juice

To finish:

35g shelled walnuts coarsely crushed

56 teaspoons vegetable oil

45 teaspoons finely chopped dill leaves

2 lemons quartered

Pound the garlic in a large mortar with the salt reducing it to a thin cream then pound in the 75g walnuts little by little followed by the bread.

When the mixture is a thin smooth paste start adding the oil a little at a time stirring steadily. Transfer the mixture to a large bowl; beat in the yoghurt.

Cut the peeled cucumber into tiny dice and drop into the bowl.

Stir in the chilled water and vinegar or lemon juice to taste.

Serve the soup over ice in individual bowls with crushed walnuts vegetable oil and chopped dill sprinkled over the top.

Pass round the quartered lemons separately at the table.

Serves 4

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