Cold Cucumber Walnut Soup Recipe

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Cold Cucumber Walnut Soup

Shirley Fentz

By
@TheShirl

Serve the walnuts on the side


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6 to 8 servings
Prep:
1 Hr
Method:
Blend

Ingredients

1 c
walnuts
5 large
cucumbers, peeled,seeded and thinly sliced
2 clove
garlic,peeled and minced
1/2 c
scallions, minced w/tops
1
lemon, juiced
1 qt
buttermilk
1 1/2 c
plain nonfat yogurt
1 1/2 Tbsp
fresh dill, minced
1 tsp
salt
1/4 tsp
white pepper

Step-By-Step

1Preheat oven to 350*
2Place walnuts on a baking tray and toast them in the oven for 15 - 20 minutes. Remove from the oven, coarsely chop and set aside
3Combine 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.
4Cover the soup and refrigerate for at least 4 hours before serving it.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: English
Other Tag: Quick & Easy
Hashtags: #cucumber, #soup