Cool Cucumber Soup
- 2 lg Cucumbers
- 1/4 c Walnuts
- 1 Fennel or celery stalk
- 3 c Plain yogurt
- 1 tb Olive oil
----------------------------------GARNISH----------------------------------
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.
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.
