Chilled Cucumber SoupIngredients
2 med cucumbers
1 1/4 cups authentic Greek yogurt
1 1/4 cups chicken stock ( I used low fat)
2 tbsp walnut oil
1 large garlic clove crushed
3 tbsp chopped fresh dill
salt and pepper
1 cup walnut pieces/chopped
- Peel the cucumbers and chop the flesh into small dice. Beat the yogurt and the chicken stock, the walnut oil, garlic, and dill, reserving a little to garnish. Stir in the chopped cucumber and season with salt and pepper.
- Chill the soup in the refrigerator for at least 4 hours
- Stir in the chopped walnuts an serve garnished with the reserved dill.