A perfect meal during hot summer days!
Ingredients: 1 large cucumber (peeled, seeded and chopped), 4 cloves garlic, 1/2 teaspoon salt, 1/4 cup plus 1/2 cup walnuts, 2 slices day-old crustless white sandwich bread, torn into pieces, 2 tablespoons sunflower oil (or olive oil), 1 1/2 cups yogurt, ½ teaspoon Mathghood spice blend, 1 to 2 teaspoons lemon juice (or to taste), 1/2 cup cold water, 1 1/2 tablespoons olive oil
Preparation:
1.Using a food processor to puree garlic, salt, 1/4 cup walnuts, and bread. Slowly add oil through food shoot and process until well combined.
2.Transfer mixture to a large bowl and beat in yogurt, spice blend, cucumber, and lemon juice. At this point, the mixture can be served as a dip. Otherwise, for soup, add water and leave chunky or puree until smooth.
3.Refrigerate until ready to serve. Pour soup into chilled bowls and garnish with 1/2 cup coarsely chopped walnuts, a drizzle of oil.