4 cups plain yogurt (for soup) or
2 cups (for salad) - greek yogurt for all or part of the salad makes it more thick
2 large cucumbers, peeled
2 or 3 cloves garlic, minced
1 Tbsp wine vinegar (or white vinegar)
1 Tbsp water
2 Tbsp olive oil (optional)
2 Tbsp walnuts (optional)
dash of salt
dash of pepper
1/2 Tbsp dried dill weed (may use more)
cherry tomatoes & mint leaves (optional)
Place garlic, vinegar, water, oil and half of walnuts in blender (or use handheld stick blender). Blend until very smooth. Add remaining nuts. Blend until they are finely chopped. Pour into non-metal bowl. Add salt, pepper and 1/4 tsp dill weed. Chop or grate cucumbers. Gently stir cucumbers and yogurt into mixture. Adjust seasonings. Refrigerate for 1-48 hours or more. Garnish with remaining dill, cherry tomatoes and mint leaves, if desired. Keeps well for snacking.
Serve salad with pita chips or bread, toast or crackers. Soup is good cold with wholegrain crackers.
*Recipe adapted from Roberta Bishop Johnson- found in Whole Foods For the Whole Family La Leche League International Cookbook 1981.