Cucumber Yogurt Soup - cooking recipe

Ingredients

4 c. peeled, sliced seeded cucumbers
2 c. spring water
2 c. plain yogurt
2 or 3 cloves garlic, peeled and finely chopped
1 Tbsp. walnuts or pecans, lightly toasted
1/4 c. lightly packed fresh mint leaves
1 Tbsp. finely chopped fresh dill
1 tsp. honey
salt and freshly ground pepper to taste

Preparation

Put half of the cucumber slices in a food processor with the remaining ingredients and puree.
Transfer the puree to a bowl. Stir in the remaining cucumbers; chill at least 4 hours before serving.
Serves 6 to 8.