1 large cucumber, (peeled)600 ml (1 pt) yoghurtdill or mintsalt and pepperwalnuts, chopped (optional)
Remove a thumb-length piece of cucumber and reserve it. Cut the rest of the cucumber into chunks.
Liquidize it with the yoghurt, herbs, salt and pepper.Refrigerate the soup and serve very cold, with the reserved cucumber diced finely. Scatter some chopped walnuts over the soup if desired.
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