Cucumber and Walnut Soup
- 1 English cucumber, peeled and seeded
- 4 cloves garlic
- 1 cup toasted walnuts
- 1 tablespoon toasted coriander seeds
- 1/2 teaspoon kosher salt
- 2 tablespoons walnut oil, plus more, for garnish
- 2 cups sheep yogurt
- 1/4 cup water
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh mint
- Cut cucumbers into small dice and set aside in a large bowl.
- Using a mortar crush the garlic, walnuts, coriander and salt together and add the oil and continue to mix thoroughly.
- Transfer to the bowl with the cucumber and whisk in remaining ingredients.
- Garnish with a drizzle of walnut oil.
- Serve chilled.
cucumber, garlic, walnuts, coriander seeds, kosher salt, walnut oil, sheep yogurt, water, lemon juice, fresh mint
Taken from www.foodnetwork.com/recipes/michael-symon/cucumber-and-walnut-soup-recipe.html (may not work)