As you may already know, if you read my Hello world post, I am a big fan of all kinds of soups.
When I was a child, it was almost impossible to get me eat anything else except soups. So my parents had to be creative and use soup as a dish to add as many different kinds of ingredients into my diet.
And because of that, to this day, I prefer rich and hearty soups in all combinations you can throw my way.
But I never tried eating or making a cold soup until I stumbled upon this Food52 recipe.
A soup like no other
This is not an ordinary soup which gets cold while I take photos of it like it normally happens to all of us in food bloggers 🙂
It is a soup that’s not cooked on the stove and is entirely made without using any heat.
Maybe you can even call this a “raw yogurt soup recipe”.
First time I made this soup I was using only cucumbers and walnuts. But later on, as my love for this type of cold soup grew, I started adding all kinds of delicious additions to it.
Store yogurt soup for a later use
The best thing about this soup is that you can prepare it in advance, store it in the freezer or fridge, and then just finish it off a few minutes before serving.
And even serving of this soup can be a special event or part of serving it for your guests.
Plate only dry ingredients with the garnishes, and then let the guests use the cold water to prepare the soup to their liking.
I hope you’ll try and enjoy this soup, as there really isn’t a more refreshing and healthier summer meal than this one.
You can find this recipe in Croatian on my Croatian food blog.
- Yogurt (650 grams/23 ounces)
- Walnuts (100 grams/3.5 ounces)
- Fresh cucumbers (300 grams/10.5 ounces)
- Lemon or lime (1 piece)
- Garlic (2 cloves)
- Bread (1 slice or 45 grams/1.6 ounces)
- Olive oil (100 ml/0.45 cups)
- Smoked salmon (50 grams/1.8 ounces)
- Mint leaves (to taste)
- Chili flakes (to taste)
- Dill (to taste)
- Cold water (to taste)
- Add walnuts, two cloves of garlic and a slice of one-day old bread into the food processor.
- Pulse the ingredients a couple of times, so you transform everything into crumbs.
- Mix the yogurt and grated fresh cucumbers with the walnuts, garlic and bread crumbs and combine well.
- Season to taste with salt and white pepper.
- Store this mixture in the fridge for a couple of days, or in the freezer for up to two weeks, or until you are ready to serve the soup.
- To serve the soup add 3 to 4 tablespoons of cucumber and walnut mixture into the plate.
- By adding cold water to the plate, the soup will form.
- For the finishing touch top everything with smoked salmon pieces, fresh dill and mint leaves, chili flakes and a drizzle of olive oil. Enjoy!
- Depending on the amount of water, you can make the soup more or less thick.
- You can also add some extra yogurt to the soup directly or mix it with water before serving.