Chilled Yoghurt Soup

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• Bulgarian-Style Chilled Yogurt Soup Makes 4 to 6 servings
• 16 ounces whole milk yogurt, preferably Bellwether Farms Sheep Milk Yogurt
• -Grated zest of 1 lemon 2 garlic cloves, crushed
• 1 Armenian cucumber, washed and
• cut into small dice - Kosher salt
• 2 tablespoons fresh minced Italian parsley or 1 tablespoon minced fresh dill
• 2 tablespoon best-quality olive oil
• 1/3 cup shelled walnuts, lightly toasted
• Put the yogurt iQto a medium mixing bowl and stir with a whisk to loosen it. Add 1 CUll of water, whisk thoroughly and add up to 1 cup more wa-

1. ter to achieve a fairly ~ consistency. Stir in the lemon zest, add the garlic, cover and refrigerate at least 1 hour and as long as overnight.
2. Use tongs to remove and discard the garlic.
3. Fold in the cucumber, season to taste with salt and pepper and stir in the parsley. To serve, ladle into soup plates, drizzle with a little olive oil and scatter walnuts on top.
4. Variation: For a more boldly flavored soup, mince the two garlic cloves and stir them into' the thinned yogurt. Trim and seed one serrano, mince it as fmely as possible and stir it
5. into the yogurt with the garlic.
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milk yogurt, lemon, cucumber, salt, italian parsley, bestquality, walnuts, mixing bowl

Taken from www.epicurious.com/recipes/member/views/chilled-yoghurt-soup-50054719 (may not work)