cold cucumber walnut soup

Name: Cold Cucumber Walnut Soup
Prep time: 1 h
Yield: 6
Cuisine: English
Ingredients: 1 cup(s) walnuts; 5 large cucumbers, peeled,seeded and thinly sliced; 2 clove(s) garlic,peeled and minced; 1/2 cup(s) scallions, minced w/tops; 1 - lemon, juiced; 1 quart(s) buttermilk; 1 1/2 cup(s) plain nonfat yogurt; 1 1/2 tablespoon(s) fresh dill, minced; 1 teaspoon(s) salt; 1/4 teaspoon(s) white pepper

4 Pinches

Shirley Fentz

The Villages, FL

Updated on Nov 15, 2015

Serve the walnuts on the side

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prep time 1 Hr

cook time

method Blend

yield 6 to 8 servings

Ingredients

1 cup walnuts
5 large cucumbers, peeled,seeded and thinly sliced
2 cloves garlic,peeled and minced
1/2 cup scallions, minced w/tops
1 - lemon, juiced
1 quart buttermilk
1 1/2 cups plain nonfat yogurt
1 1/2 tablespoons fresh dill, minced
1 teaspoon salt
1/4 teaspoon white pepper

How To Make cold cucumber walnut soup

Step 1

Preheat oven to 350*

Step 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
Step 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.
Step 4

Cover the soup and refrigerate for at least 4 hours before serving it.
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