Cold Romanian cucumber soup

Ingredients for 4 servings:

• 1 kg natural yogurt
• 100 g bread(s), may be a little older
• 160 g walnut kernels
• 400 g cucumber(s), peeled and pitted
• 100 g bell pepper(s), red, finely diced
• 100 g onion(s), finely diced
• 2 garlic cloves, finely chopped
• 2 tbsp dill, finely chopped
• 2 tbsp, heaped parsley, finely chopped
• 2 tbsp walnut oil or sesame oil
• Salt and pepper, freshly ground
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Recipe from a Romanian colleague, vegetarian

Add the bread and 100g of walnuts to the yogurt and blend thoroughly with a hand blender. Finely dice the cucumber and stir into the yogurt along with the bell pepper, onion, garlic, dill, parsley, and oil. Season to taste with salt, pepper, and lemon juice. Refrigerate until the next day to infuse. Thin with a little milk if desired. Finely chop the remaining walnuts and sprinkle on each plate when serving. Serve with fresh farmhouse bread.