Greek Cold Cucumber Soup

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I don't know of a soup that tastes better on a hot summer day.
Consider serving this at your next cookout

Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: v 


1/4 cup (60 ml) shelled walnuts
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (5 ml) white wine vinegar
1 - 2 cloves garlic, peeled
4 cups (1 L) yogurt
1/2 cup (125 ml) cold water
2 small cucumbers, peeled, seeded, and diced
Salt and freshly ground pepper to taste
Chopped fresh mint for garnish


Combine the walnuts, oil, vinegar, and garlic in an electric blender
or food processor and process until a smooth paste is formed.
Combine with the remaining ingredients in a mixing bowl and stir
to combine. Serve well chilled, garnished with chopped mint.


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