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Cucumber Soup with Garlic, Dill, Walnuts & Yogurt Recipe

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This recipe for Cucumber Soup with Garlic, Dill, Walnuts & Yogurt, by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Hankin


2 medium-sized cucumbers
Olive oil
1 tsp salt
Pepper (10 turns of pepper mill)
1 tsp garlic, finely chopped
2 Tbsp fresh dill, chopped
2 cups plain yogurt
Ice water
2 cups walnuts, chopped

1. Peel, cut in half lengthwise, and seed the cucumbers. Slice thin.
2. Toss with enough olive oil to lightly glaze the cucumbers.
3. Add salt, pepper, garlic, and dill.
4. Refrigerate for 1 to 3 hours. Drain.
5. Combine with the yogurt and approximately one cup of ice water, then stir in walnuts and season to taste.
6. Serve very cold.




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