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Cucumber Walnut Soup

Veggie.Lover's picture
Ingredients
  Cucumber 1 Large, peeled and seeded
  Plain yogurt 2 1⁄2 Cup (40 tbs)
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Minced fresh dill/1 teaspoon dill weed 1 Tablespoon
  Garlic 1 Clove (5 gm), minced / pressed (Large Clove)
  Salad oil 2 Tablespoon
  Salt To Taste
Directions

Shred enough of the cucumber to make 1/4 cup; set aside.
Coarsely chop remaining cucumber and place in a blender or food processor.
Add yogurt and whirl until smooth.
Transfer mixture to a bowl and mix in reserved cucumber, walnuts, dill, garlic, and oil.
Season to taste with salt.
Cover and refrigerate until cold .
Stir well.
Serve in chilled bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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