Yogurt Cucumber Soup
- 1 (32-ounce) container nonfat plain yogurt
- 1 large cucumber, diced
- 1/2 cup diced walnuts
- 1 teaspoon fresh dill (or 1/2 teaspoon dried dill weed)
- 1/2 teaspoon freshly ground white pepper
- 1/8 teaspoon salt
- Fresh dill to garnish (or dried dill weed)
Combine all the ingredients in a large bowl, cover, and refrigerate for at least hour.
Garnish with fresh dill and serve.
Makes 6 servings
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