Cool cucumber soup

4 Servings

Ingredients

Quantity Ingredient
2 larges Cucumbers
¼ cup Walnuts
1 Fennel or celery stalk
3 cups Plain yogurt
1 tablespoon Olive oil
Dill or parsley, chopped

Directions

GARNISH

Peel cucumbers. Blend in food processor with other ingredients except the oil. Add oil drop by drop while blending. Chill for 2 hours. Garnish with dill or parsley.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 17. Posted by Cathy Harned.

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