1 cup coarsely chopped almonds
2 English (hothouse) cucumbers, peeled (optional) and seeded if necessary
3 cups plain yogurt
3 cups buttermilk
1/2 cup finely chopped Italian (flat-leaf) parsley
2 garlic cloves, minced
2 oz finely chopped fresh chives
3 oz finely chopped fresh dill
salt & pepper


Preheat oven to 350 degrees. Bake almonds on a baking sheet for 5-7 minutes, until lightly browned. Let cool.

In a bowl, combine yogurt, buttermilk, parsley, garlic, chives and 2/3 of dill, and salt and pepper to taste.

Coarsely dice cucumber and add to soup. Cover and chill soup for at least four hours. Top with sprinkle of almonds and garnish with remaining dill.

Makes 8 servings.
 

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