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also check out Mark Bittman's "drunk culinary savant" yogurt soup variations
Serves 4-6
2 garlic cloves
1 teaspoon salt
1 cup walnuts
2 slices of country bread (soak briefly in water and then wring out the water)
1/4 cup olive oil
2 cups yogurt (whole)
4 small Persian cucumbers (or 1 English cucumber, peeled and seeded)
2 tablespoons lemon juice
1 small bunch dill or mint
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1st Keep
 Poached_and_Scrambled
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VeggieLover
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