1 cup almonds, chopped
2 peeled and seeded English cucumbers
24 oz plain yogurt
24 oz buttermilk
4 oz chopped Italian parsley
2 minced garlic cloves
2 oz chopped chives
3 oz chopped dill
salt and pepper
Heat oven to 350-375 degrees. On a baking sheet bake almonds for six minutes, until lightly browned.
Combine yogurt, parsley, garlic, buttermilk, chives and two-thirds of the dill in a bowl, along with optional salt and pepper.
Chop cucumber and mix with soup. Refrigerate soup for at least a few hours. When serviing, top with sprinkle of almonds and the remaining dill.
Makes eight servings.