Recipe number 17776 is

Cool Cucumber Soup

The ingredients are:
2 large Cucumbers 1/4 cup Walnuts 1 Fennel or celery stalk 3 cup Plain yogurt 1 tbsp Olive oil MMMMMGARNISH Dill or parsley, chopped

The recipe yield is:
4 Servings

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.

Grains; Soups; Vegetables

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