Cold Yogurt-Potato Soup
2 cups frozen hash brown potatoes
2 cups plain yogurt
1 cup peeled, sliced cucumber
1 clove garlic, minced
1 tsp salt
1/2 tsp celery seed
1 cup water
2 tbsp olive oil
1/2 cup chopped walnuts
In a medium-sized saucepan, combine potatoes with 1 inch boiling, salted water.Reduce heat. Cover and simmer 7-10 minutes until tender. Drain. In a large bowl, combine potatoes, yogurt, cucumber, garlic, salt, celery seed and water: mix well. Gradually stir in oil. Cover, Refrigerate until chilled, at least 1 hour. To serve, sprinkle with walnuts.
