1/2 c. raisins
2 c. water
2 c. yogurt
1 c. light cream
1 c. cucumber, peeled, seeded, chopped
1 c. chopped walnuts
1 hard-boiled egg, chopped
1/2 c. chopped scallions
2 tsp. salt, to taste
1/2 tsp. pepper, to taste
Parsley
Dill

Soak raisins in water for 10 minutes in tureen. Add yogurt, cream, cucumber, walnuts, eggs, scallions, salt and pepper. Chill at least 4 hours. (The soup is quite good next day and day after if kept chilled and covered). Garnish with chopped parsley and dill.

(I chop everything to approximately "raisin" size. This is a hearty sweet soup. Try it as half of a summer luncheon.)

For 1 1/2 cup portion size, recipe feeds 8.