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.