Cucumber Yogurt Soup
- serves 6 to 8 as a starter -
Adapted from The Dairy Hollow House Soup and Bread Cookbook by Crescent Dragonwagon.
Ingredients
4 cups peeled, sliced, seeded cucumbers
2 cups water
2 cups plain yogurt
2 or 3 cloves garlic, peeled and minced
1 tablespoon walnuts, lightly toasted
1/4 cup lightly packed fresh mint leaves
1 tablespoon finely chopped fresh dill
1 teaspoon honey
Salt and pepper to taste
Procedure
1. Put 2 cups of cucumber slices in a food processor. Set the other 2 cups aside.
2. Add the remaining ingredients to the food processor and purée. Transfer the purée to a bowl.
3. Stir in the remaining cucumbers and chill at least 4 hours before serving.
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