This Turkish soup is ideal for a summer meal because no cooking is involved and it is so refreshing and satisfying. It is also wonderful served as a first course to a Middle Eastern meal. Do use fresh dill if you can get it; it really defines the dish.
SERVES 4 AS A MAIN COURSE
3 cups plain yogurt
ВЅ cup water
2 medium cucumbers
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
2 tablespoons minced fresh dill, or 1 tablespoon dried dill
1 tablespoon minced fresh parsley
ВЅ teaspoon salt
Freshly ground pepper to taste
ВЅ cup walnuts, finely chopped
- In a large bowl whisk together the yogurt and water.
- Peel the cucumbers and slice them in half lengthwise. Scrape out all of the seeds with a spoon and discard them. Dice the cucumbers and add to the yogurt.
- Add all of the remaining ingredients and stir well.
- Chill for at least 1 hour and up to 48 hours before serving.