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Don’t let your chilled-soup repertoire begin and end with gazpacho! Inspired by a Bulgarian classic, this simple, no-cook bowlful is both cooling and refreshing – perfect for balmy evenings.
1 large cucumber, peeled and chopped
4 garlic cloves
75g walnuts, chopped, plus extra to serve
3 slices day-old white bread, torn into pieces
2 tbsp walnut or olive oil, plus extra to serve
300g Yeo Valley 0% yogurt
½ lemon, juice
½ x 20g pack dill, roughly chopped
crusty bread, to serve
1. Put the cucumber, garlic, walnuts, bread, oil, yogurt and lemon juice in a food processor. Pulse a few times until roughly combined, then whizz while gradually pouring in 100-200ml water until it reaches a smooth, soupy consistency; season. Pour the soup into bowls, drizzle with a little extra oil, and sprinkle over some extra chopped nuts and the dill. Enjoy with crusty bread.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.