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Cold Cucumber Soup with Walnuts, Herbs, and Sumac Recipe

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4.2 from 34 reviews

This refreshing Cold Cucumber Soup is a delightful blend of creamy yogurt, crisp cucumbers, toasted walnuts, and fragrant fresh herbs. Enhanced with the tartness of sumac and the sweetness of golden raisins, this chilled soup is perfect for warm weather and makes a light, healthy appetizer or snack.

Ingredients

Walnuts

  • 1/2 cup walnuts

Cucumber

  • 1 Persian or English cucumber

Dairy & Liquids

  • 2 cups whole milk plain yogurt (not Greek yogurt)
  • 1 1/2 cups ice water

Herbs & Seasonings

  • 1 cup chopped fresh herbs (such as parsley, basil, dill, and/or mint)
  • 3/4 teaspoon sumac, plus more for serving
  • Kosher salt

Fruits

  • 1/2 cup golden raisins

Instructions

  1. Toast the walnuts: Heat a small skillet over medium-low heat. Add the walnuts and continuously swirl and toss them for about 7 minutes until they become soft, golden, and fragrant. Transfer the toasted walnuts to a cutting board to cool, then finely chop them.
  2. Prep the cucumber: Thinly slice 1/4 of the cucumber and set these slices aside for serving. Cut the remaining cucumber lengthwise into quarters and use a metal spoon to scrape out and discard the seeds. Finely chop the seeded cucumber quarters.
  3. Make and chill the soup: In a large bowl, whisk together the whole milk plain yogurt and ice water until smooth. Stir in the chopped cucumber, toasted and chopped walnuts, fresh herbs, and golden raisins. Season the mixture with a pinch of kosher salt. Cover the bowl and chill the soup in the refrigerator for at least one hour, or up to 3 days for best flavor.
  4. Serve: Divide the chilled cucumber soup evenly into four serving bowls. Garnish each bowl with a sprinkle of sumac, additional fresh herbs, and a few cucumber slices reserved earlier. Serve immediately.

Notes

  • Use whole milk plain yogurt—not Greek yogurt—to achieve the right texture and consistency.
  • Toasting the walnuts enhances their flavor and adds a subtle crunch.
  • Feel free to customize the fresh herbs according to your preference or what you have on hand.
  • If you prefer a thinner soup, add a bit more ice water when whisking the yogurt.
  • The soup can be made ahead and stored refrigerated for up to three days.
  • Sumac adds a lovely tangy touch but can be omitted if unavailable; lemon zest or a splash of lemon juice can be substitutes.

Find it online: https://flavorspath.com/cold-cucumber-soup-with-walnuts-herbs-and-sumac-recipe/