Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Chilled Cucumber Yogurt Soup with Fresh Dill and Toasted Walnuts
- Prep time
- 25 min
- Total Time
- 2-3 hours for chilling
- Servings
- 6-8
This has all velvet richness of a full-cream soup but it’s made with low-fat, high-calcium yogurt and is as cool as a, well, cucumber. It’s also got crunch and plenty of snappy flavor, making it a great first course for a warm-weather meal or as the main event for lunch.
Ingredients
- 5 cups Organic Valley Live Organic Lowfat Plain Yogurt
- 2 cups peeled, diced cucumbers
- 1 cup chopped, toasted walnuts (*see notes)
- 4 tablespoons extra virgin olive oil
- 4 teaspoons minced fresh garlic, pressed into a paste with fork
- 3 tablespoons chopped fresh dill
- Salt and freshly ground pepper to taste
- 6-8 fresh dill sprigs
Directions
1. Combine all ingredients except dill sprigs. Cover and chill 1-4 hours.
2. To serve: Portion the soup into cups or bowls and garnish with dill sprigs.
*To toast nuts, place them in a single layer on a baking sheet and bake in a 350-degree oven 12-15 minutes, tossing them halfway through the baking time.
Copyright by Terese Allen
Comments
Post a Comment