Ingredients:
230 g of peeled and seeded cucumber, about 1 large english cucumber
4 dL water (2 dL + 2 dL)
5 g garlic, (1 clove)
12 g walnuts
12 g walnut oil (13 mL)
1 g dill fronds
750 g yoghurt
salt & pepper
· · ·
1. Peel and quarter cucumber lenghwise. Cut away seeds. Cut each quarter in half lengthwise and then crosscut into small dice cucumber. Transfer to pitcher or large mixing bowl (2 L capacity).
2. Into a blender combine half of the water and all remaining ingredients. Blend until well mixed. Transfer blender contents to pitcher or bowl containing cucumber.
3. Into the blender, add the remaning water. Blend or blitz until the water has washed down most of the bender interior. Transfer this remaning water to pitcher or bowl.
4. Stir together until mixed, salt and pepper to taste, cover and refrigerate. Serve soup when completely cold.
Notes: