Welcome to the first recipe in the Summer Chillin’ Blog Hop. Thanks for coming by. One of the lovely things about living in Australia, is the huge diversity of backgrounds people come from. One of my best friends is Greek, and she first showed me how to make this soup at a family Christmas. It might seem like a strange combination, but even my friend Jim, who comes from China, loves it. It seems to cross a lot of cultural barriers with a simple YUM. It’s really easy to make too. Enjoy!
2 medium cucumbers
2 cups of Greek yoghurt
2 cups of chicken stock (I use a powdered stock, mixed in cold water)
1 large garlic clove, crushed (add more if you like garlic)
3 tablespoons of chopped dill
1 cup of chopped walnut pieces
Salt to taste
Method: Grate the cucumbers into a bowel. Add the yoghurt, chicken stock, dill and chopped walnut pieces. I use a whisk to blend it together, then chill in the fridge for at least 4 hours. Add salt to taste, and serve with crusty bread and a glass of sparkling wine. Delicious…
That’s my recipe for today. I’m aiming to post recipes that are easy and tasty, with ingredients that should be available in most places. Tomorrow, I’m going to share my cold avocado soup, that is bursting with flavour and nutrition. Don’t worry though, down the track there will be my mum’s recipe for chocolate peanut sauce, and my favourite cocktails!