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Cucumber and Yogurt Soup with Walnuts S




Source of Recipe


WKRG
Cucumber and Yogurt Soup with Walnuts

Serves 5 – 6
1 Cucumber
4 garlic cloves
½ teaspoon salt
¾ cup walnuts
1 ½ ounces day old bread, torn into pieces
2 tablespoons walnut oil
1 2/3 cups plain yogurt
½ cup cold water
1 to 2 teaspoons lemon juice
For the garnish:
Scant ½ cup coarsely chopped walnuts
1 ½ tablespoons olive oil
Sprigs of fresh dill
Cut the cucumber in half and peel one half. Dice the cucumber flesh and set aside.
Using a large mortar and pestle, crush together the garlic and salt. Add the walnuts and bread and continue working together.
When the mixture is smooth, slowly add the walnut or sunflower oil and combine well.
Transfer the mixture into a large bowl and beat in the yogurt and diced cucumber. Add the cold water and lemon juice to taste.
Chill and serve with chopped walnut and fresh dill.
Susan R. Carley
251-463-8359
CREAM & SUGAR THE PALETTE CAFE
351-B George Street 4850 Museum Drive
Mobile, AL 36604 Mobile, AL 36608
251-405-0003 251-208-5227
www.GeorgeAndSavannah.com www.ThePaletteCafe.com