Cool cucumber soup

Yield: 4 Servings

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

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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