RECIPE Cucumber-Yogurt Soup

[Guest guest]

Good for the hot weather... and oh so tasty!

 

16 oz plain yogurt

1 1/2 c cold water

1/4 c vegetable oil (I usually just skip this, actually)

2 cucumbers, peeled and finely chopped

2 garlic cloves, minced

2 tbsp chopped fresh dill (it works, but just isn't as good, with dried)

2 tbsp chopped fresh parsley

1/2 tsp salt

1/2 c finely chopped walnuts

 

 

In a large bowl, stir yogurt until creamy. Slowly whisk in the water

and oil (if using). Add cucumbers, garlic, dill, parsley, salt and

walnuts; mix well. Serve cold. Makes about 5 cups.

 

I also sometimes add lemon juice (assertively) and call it tzatziki

soup...

 

For MaryAnn - run it through the food processor. Skip walnuts, or

maybe process them separately first?