Chilled Cucumber Yogurt Soup with Fresh Dill and Toasted Walnuts
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.
Prep Time: 25 min
Total Time: 2-3 hours for chilling
Servings: 6-8
Ingredients:
5 cups Organic Valley Live Organic Lowfat Plain Yogurt
2 cups peeled, diced cucumbers
1 cup chopped toasted walnuts*
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
Instructions:
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
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