Single Leaf Winery

7480 Fairplay Road

Somerset, California 95684

530-620-3545

Chilled Cucumber Soup

2 cups chicken stock

3 cuccumbers, peeled, seeded and sliced

½ white onion, finely chopped

2 tablespoons snipped fresh dill (DO NOT substitute dried)

Salt and White Pepper

2 cups plain yogurt

½ cup finely chopped walnuts

Thin slices of unpeeled cucumber and snipped fresh dill for garnish

In a four quart saucepan, combine stock, cucumbers and onion. Bring to a boil: reduce heat and simmer until cucumbers are just tender, about 5 to 7 minutes. Cool and then chill slightly.

In a food processor, puree soup, dill, salt to taste, white pepper to taste until smooth (in batches, if necessary). Add the yogurt and walnuts. Chill again for at least two hours and adjust seasonings.

Serve cold, garnished with paper thin slices of cucumber and the fresh snipped dill.

Serves 8.