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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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

Directions Step-By-Step

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.

About this Recipe

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