Cold yogurt soup
Cold yogurt soupis a step by step recipe.
- 700 ml thick non-acidic sour milk;
- 4 large cucumbers;
- 1 medium bunch of any greens (parsley, cilantro, tarragon);
- 3-5 green onions stems;
- 1 garlic clove
- 50 g raw hazelnuts;
- salt, black pepper.
Spread the hazelnuts on a baking sheet and fry in a preheated 1800C oven, stirring a couple of times, 5-7 minutes. Pour into a slightly damp towel and wrap. After 5 minutes rub the nuts inside the towel vigorously to get rid of the husk. Chop the nuts.
Peel the cucumbers (or leave as they are) and slice. Finely chop the garlic and green stalks (excluding tarragon - its stalks need to be thrown away and use only the leaves), chop up the leaves and green onions.
Pour into the bowl of yogurt blender, put all the greens, garlic and onions, cucumbers and nuts. Beat until smooth. Salt and pepper. Refrigerate for at least 1 hour. Serve the soup cold.
If you do not have an hour, do it easier: after beating it until homogeneous in a blender, pour in a large handful of ice, whisk again and serve immediately.