Chilled Yogurt Soup with Cucumber, Radish and Herbs

What you need

• 400 g (1 2/3 cups) plain yogurt, full-fat; katyk or ayran, a Central Asian fermented milk, is the traditional base
• 600 ml (2 1/2 cups) cold sparkling water
• 3 medium cucumbers
• 8 radishes
• 4 scallions
• 1 bunch dill, small
• 1 bunch cilantro, small
• 1 clove garlic
• 1 tsp salt, plus more to taste
• 1 pinch ground red pepper

Method

Restated from the original video

1. 1

   Cut the cucumbers and radishes into thin matchsticks.

2. 2

   Chop the scallions, dill and cilantro finely. Set a little dill aside for serving.

3. 3

   Crush the garlic with the salt on a board until it forms a paste.

4. 4

   Whisk the yogurt with the garlic paste until smooth.

5. 5

   Pour in the sparkling water slowly while whisking, until the soup is thin enough to drink from a cup.

6. 6

   Stir in the cucumbers, radishes, scallions, dill and cilantro. Taste and add more salt.

7. 7

   Chill for 15 min, or add a few ice cubes to each bowl.

8. 8

   Ladle into bowls and top with the reserved dill and a pinch of red pepper.

Imported from lifehacker.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.