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Yogurt Cucumber Soup

  • Yield: 6 servings


  • 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.