Cool Cucumber Soup

2 lg Cucumbers

1/4 c Walnuts

1 Fennel or celery stalk

3 c Plain yogurt

1 tb Olive oil

-----GARNISH----- Dill or parsley, chopped

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. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 17. Posted by Cathy Harned.