Cool Cucumber Soupgrains, soups, vegetables 2 large cucumbers 1/4 cup walnuts 1 fennel or celery stalk 3 cup plain yogurt 1 tablespoon olive oil ----GARNISH---- 1 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. |
