Cold Cucumber Walnut Soup
Ingredients
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1 cwalnuts
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5 largecucumbers, peeled,seeded and thinly sliced
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2 clovegarlic,peeled and minced
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1/2 cscallions, minced w/tops
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1lemon, juiced
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1 qtbuttermilk
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1 1/2 cplain nonfat yogurt
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1 1/2 Tbspfresh dill, minced
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1 tspsalt
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1/4 tspwhite pepper
How to Make Cold Cucumber Walnut Soup
- 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.
About Cold Cucumber Walnut Soup
Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: English
Other Tag: Quick & Easy