Cold Cucumber Walnut Soup

Name: Cold Cucumber Walnut Soup
Prep time: 1 h
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: English
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

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By Shirley Fentz
@TheShirl

Serve the walnuts on the side

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

6 to 8 servings

Prep:

1 Hr

Method:

Blend

Ingredients

Add to Grocery List

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

How to Make Cold Cucumber Walnut Soup

Step-by-Step

Preheat oven to 350*
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
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.
Cover the soup and refrigerate for at least 4 hours before serving it.

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