COLD CUCUMBER AND YOGURT SOUP
About 3 cups; 4 servings
Combine in a medium bowl:
- 1 ½ cups finely diced, peeled, and seeded cucumbers
- 1 ¼ cups plain yogurt
- ½ cup chopped toasted walnuts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped dill
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 garlic clove, minced
Refrigerate, covered, for at least 2 hours and up to 6 hours. The soup should have the consistency of heavy cream. If necessary, it can be thinned with a small amount of:
- (Milk, cream, or water)
Garnish with:
- Minced dill
- A drizzle of extra-virgin olive oil