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Cucumber Soup

by

Yield: Serves 4

Lovely for lunch on a sultry summer day.

Ingredients:

  • 1/2 cup walnuts
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 cloves garlic
  • 3 tablespoons dry white wine
  • 2 cups yogurt
  • 1/2 cup milk
  • 2 cucumbers, peeled, seeded, and chopped
  • Salt and pepper
  • Chopped walnuts or dill

Instructions:

Puree walnuts, garlic, and wine in blender. Combine yogurt and milk in bowl and stir in pureed nut mixture. Add cucumbers. Thin with additional milk to desired consistency, then season with salt and pepper to taste. Chill thoroughly. Garnish with chopped nuts or dill.
Updated Monday, September 17th, 2007
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