A refreshing chilled soup of tangy yogurt thinned with cold water, mixed with fresh cucumber, dill, and mint, perfect for hot desert summers.
Ingredients
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500g plain yogurt
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200ml cold water
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2 cucumbers, diced
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1 bunch fresh dill, chopped
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1 bunch fresh mint, chopped
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2 cloves garlic, minced
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1 tsp salt
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1 tsp dried mint
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2 tbsp olive oil
Instructions
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1
Whisk yogurt in a large bowl until smooth then gradually stir in cold water to reach a thin soupy consistency.
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2
Dice cucumbers into small pieces and add them to the yogurt mixture along with minced garlic.
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3
Stir in chopped fresh dill and fresh mint distributing the herbs evenly throughout the cold soup.
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4
Season with salt and dried mint then drizzle olive oil over the surface for richness.
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5
Refrigerate for at least thirty minutes to allow flavors to meld and the soup to become properly chilled.
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6
Serve cold in individual bowls as a refreshing starter on hot days.
Did You Know?
This cold soup is the Turkmen answer to the extreme heat of the Karakum Desert, where summer temperatures regularly exceed 50 degrees Celsius.