Chilled Mideast Yogurt Soup

Makes 8 servings

4 c plain, unsweetened yogurt
2 c peeled, seeded and grated
cucumber
3/4 c raisins
2 cloves garlic, minced
1 c cold water
Salt and black pepper, to taste
1 c finely chopped walnuts
2 tsp minced fresh dill
 
1. Beat yogurt until smooth. Stir in
cucumber, raisins, garlic and cold
water. Season with salt and
pepper.
2. Refrigerate 1 hour.
3. Sprinkle top with walnuts and
dill; serve.

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