1 med.-size cucumber
6 green onions or scallions
1/4 c. (1 oz.) walnuts
1 sprig parsley
1 pt. yogurt
1 c. water
1/2 tsp. salt
1/2 tsp. Accent

Wash, pare and finely chop cucumber. Peel, rinse, and trim tops of onions or scallions to within 3 inches of white part and finely chop. Finely chop walnuts and parsley; mix the vegetables and nuts together.

Blend together yogurt, water, salt, and Accent thoroughly. Blend the vegetable mixture into the yogurt mixture. Serve in chilled bowls. If desired, garnish with thin cucumber slices. Yield: 4 servings.

NOTE: To make extra-smooth soup, put water into an electric blender container. Add vegetables, nuts and seasonings. Cover container, turn on motor and blend until thoroughly mixed. Add contents of blender container to the yogurt and mix thoroughly.