Cool Cucumber Soup

Ingredients

2 cucumbers
1/4 c walnuts
1 fennel
3 c yogurt
1 tb olive oil
1 dill

Instructions

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.