Summer Cucumber Walnut Soup - cooking recipe

Ingredients

1 large cucumber (about 1 lb.), peeled and seeded
2 1/2 c. plain yogurt
1/2 c. finely chopped walnuts
1 tbsp. minced fresh dill or 1 tsp. dill weed
1 large clove garlic, minced or pressed
2 Tbsp. salad oil
salt

Preparation

Shred enough of the cucumber to make 1/4 cup; set aside. Coarsely chop remaining cucumber and place in a blender or food processor.
Add yogurt and whirl until smooth.
Transfer mixture to a bowl and mix in reserved cucumber, walnuts, dill, garlic and oil.
Season to taste with salt.
Cover and refrigerate until cold (at least 1 hour).
Stir well.
Serve in chilled bowls.
Makes about 4 cups.