Instructions

1. 1

   Take a 4-inch segment from one of the cucumbers, slice it in half lengthwise, scoop out the seeds, and chop it finely. Set this unpeeled portion aside for use as a garnish later.

2. 2

   Remove the skin from the remaining cucumber, seed it, and cut it into larger pieces.

3. 3

   In a blender, combine the peeled cucumber, yogurt, shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, along with salt and pepper to your liking. Blend the mixture until it reaches a completely smooth consistency, gradually increasing the blender's speed for the best texture. The final soup should be rich and velvety; if your cucumbers are on the smaller side and it’s too thick, you can add a tiny amount of water—1 teaspoon at a time—until it achieves your preferred thickness.

4. 4

   Pour the soup into a container, cover it (the blender jar works well), and refrigerate for 4 hours, or up to overnight (but avoid exceeding 24 hours to prevent bitterness).

5. 5

   When it's time to serve, give the soup a good stir, taste it, and adjust the seasoning with additional salt or pepper if needed.

6. 6

   In a small bowl, mix the reserved cucumber, toasted walnuts, the remaining teaspoon of olive oil, and a pinch of salt, tossing everything together to combine.

7. 7

   Ladle the soup into individual bowls, evenly distribute the garnish on top, carefully spooning it in to avoid it sinking, and finish with a sprinkle of fresh dill before serving.

Nutrition Information