cucumber-yogurt soup

Name: Cucumber-Yogurt Soup
Yield: 4
Ingredients: 1 16 oz - plain yogurt; 1 1/2 cup(s) cold water; 1/4 cup(s) vegetable oil; 2 - cucumbers, peeled, finely chopped; 2 - garlic cloves, minced; 2 tablespoon(s) chopped fresh dill; 2 tablespoon(s) fresh parsley; 1/2 teaspoon(s) salt; 1/2 cup(s) finely chopped walnuts

(1 RATING)

20 Pinches

Nita Clapper

Kellyville, OK

Updated on Mar 13, 2010

If you have a garden or have access to a local farmer's market, please plan to use the fresh produce all summer! What a difference! SOOOO GOOOD! This recipe is one of our favorite for a hot Oklahoma Summer day! Hope you enjoy it!

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yield 4 (1 1/3-cup) servings

Ingredients

1 16 oz - plain yogurt
1 1/2 cups cold water
1/4 cup vegetable oil
2 - cucumbers, peeled, finely chopped
2 - garlic cloves, minced
2 tablespoons chopped fresh dill
2 tablespoons fresh parsley
1/2 teaspoon salt
1/2 cup finely chopped walnuts

How To Make cucumber-yogurt soup

Step 1

In a large bowl, stir yogurt until creamy. Slowly whisk in water and oil. Add cucumbers, garlic, dill, parsley, salt and walnuts; mix well. Serve cold. Refrigerate leftovers.
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