Cool Cucumber Soup
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
cucumbers
|
|
| ¼ | cup |
walnuts
|
|
| 1 | each |
fennel bulb
or celery stalk |
*
|
| 3 | cups |
yogurt, plain
|
|
| 1 | tablespoon |
olive oil
|
|
| Garnish | |||
| 1 | x |
dill weed
or parsley, fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
cucumbers
|
|
| 59 | ml |
walnuts
|
|
| 1 | each |
fennel bulb
or celery stalk |
*
|
| 7.1E+2 | ml |
yogurt, plain
|
|
| 15 | ml |
olive oil
|
|
| Garnish | |||
| 1 | x |
dill weed
or parsley, fresh, 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.
