cold cucumber walnut soup

How To Make cold cucumber walnut soup

• 1

  Preheat oven to 350*
• 2

  Place walnuts on a baking tray and toast them in the oven for 15 - 20 minutes. Remove from the oven, coarsely chop and set aside
• 3

  Combine the remaining ingredients in a large bowl. Transfer half of the mixture to a blender or food processer and puree. Continue with another half. Return puree to the bowl, combining with unprocessed ingredients. Mix in reserved walnuts.
• 4

  Cover the soup and refrigerate for at least 4 hours before serving it.
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