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Cool Cucumber Soup Recipe
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2 lg Cucumbers 1/4 c Walnuts 1 Fennel or celery stalk 3 c Plain yogurt 1 tb Olive oil -----GARNISH----- Dill or parsley, chopped 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.
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