Cold Cucumber Yogurt Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 large English cucumbers (approximately 2½ pounds, ends trimmed)
02 - 1½ cups fat-free Greek yogurt
03 - 1 medium shallot, coarsely chopped

→ Fresh Herbs & Seasonings

04 - ⅓ cup fresh dill sprigs, plus extra for serving
05 - ¼ cup fresh mint leaves
06 - 3 tablespoons freshly squeezed lemon juice
07 - 4 teaspoons premium extra-virgin olive oil
08 - ¾ teaspoon kosher salt, plus additional to taste
09 - Freshly ground white or black pepper

→ Garnish

10 - ¼ cup toasted walnuts, finely chopped (about 1 ounce)

# Instructions:

01 - Take one cucumber and slice off a 4-inch section. Cut this piece in half lengthwise, scrape out the seeds with a spoon, and dice it finely. Keep the skin on and set aside - this will be your beautiful garnish.
02 - Peel the rest of your cucumbers completely, then cut them in half lengthwise. Use a spoon to scoop out all the seeds, then roughly chop the flesh into chunks.
03 - Add the peeled cucumber chunks, Greek yogurt, chopped shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, salt, and a generous grinding of pepper to your blender. Start blending on low speed, then gradually increase to the highest setting until the mixture is completely silky smooth. If your soup seems too thick and your blender is struggling, add water one teaspoon at a time until it blends easily.
04 - Transfer the smooth soup to a covered container (you can leave it right in the blender pitcher if you prefer) and refrigerate for at least 4 hours. The soup can chill overnight, but don't leave it longer than 24 hours or it may develop a bitter taste.
05 - Before serving, give the chilled soup a good stir and taste it. Adjust the seasoning with more salt and pepper if needed - cold foods often need a bit more seasoning than you'd expect.
06 - In a small bowl, gently toss together the reserved diced cucumber, chopped toasted walnuts, the remaining teaspoon of olive oil, and a small pinch of salt.
07 - Ladle the chilled soup into bowls and carefully spoon the walnut-cucumber mixture on top, being gentle so it doesn't sink to the bottom. Finish with a sprinkle of fresh dill and serve immediately.

# Notes:

01 - This refreshing cold soup requires no cooking at all, making it perfect for hot summer days when you don't want to heat up the kitchen.
02 - The soup needs at least 4 hours of chilling time to develop the best flavor and texture.
03 - For the smoothest results, use English cucumbers as they have fewer seeds and thinner skins.
04 - Don't skip the garnish - the textural contrast of the crunchy walnuts and fresh cucumber against the smooth soup is what makes this dish special.

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