Summer Cucumber Walnut Soup

Name: Summer Cucumber Walnut Soup
Ingredients: 1 large cucumber (about 1 lb.), peeled and seeded; 2 1/2 c. plain yogurt; 1/2 c. finely chopped walnuts; 1 tbsp. minced fresh dill or 1 tsp. dill weed; 1 large clove garlic, minced or pressed; 2 Tbsp. salad oil; salt

7 ingredients

8 steps

Ingredients

1 large cucumber (about 1 lb.), peeled and seeded
2 1/2 c. plain yogurt
1/2 c. finely chopped walnuts
1 tbsp. minced fresh dill or 1 tsp. dill weed
1 large clove garlic, minced or pressed
2 Tbsp. salad oil
salt

Directions

1

Shred enough of the cucumber to make 1/4 cup; set aside. Coarsely chop remaining cucumber and place in a blender or food processor.
2

Add yogurt and whirl until smooth.
3

Transfer mixture to a bowl and mix in reserved cucumber, walnuts, dill, garlic and oil.
4

Season to taste with salt.
5

Cover and refrigerate until cold (at least 1 hour).
6

Stir well.
7

Serve in chilled bowls.
8

Makes about 4 cups.