Cold Cucumber Walnut Soup
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
How to Make Cold Cucumber Walnut Soup
- 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 Cold Cucumber Walnut Soup
Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: English
Other Tag: Quick & Easy
