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


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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