2 lg Cucumbers
1/4 c Walnuts
1 Fennel or celery stalk
3 c Plain yogurt
1 tb Olive oil
—–GARNISH—– Dill or parsley, chopped
Peel cucumbers. Blend in food processor with other ingredients except the oil. Add oil drop by drop while blending. Chill for 2 hours. Garnish with dill or parsley. Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog, Vol. 9, No. 1. Spring 1992. Pg. 17. Posted by Cathy Harned.