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cold cucumber walnut soup

TheShirl avatar
Recipe by
Shirley Fentz
@TheShirl
The Villages, FL

Serve the walnuts on the side

yield 6 to 8 servings
prep time 1 Hr
method Blend

Ingredients For cold cucumber walnut soup

  • 1 c
    walnuts
  • 5 lg
    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

  • 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.
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