Cucumber Walnut Soup
|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|
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 .
Serve in chilled bowls.