Cool Cucumber Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Cucumbers,
1/4 cup: Walnuts,
1: Fennel or celery stalk,
3 cup: Plain yogurt,
1 tbsp: Olive oil,
GARNISH
Dill or parsley, chopped
Directions:
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 Cooks Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 17. Posted by Cathy Harned.
Source from luhu.jp
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 Cooks Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 17. Posted by Cathy Harned.
Source from luhu.jp