Cold Cucumber Walnut Soup

Cold Cucumber Walnut Soup Recipe

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Shirley Fentz


Serve the walnuts on the side


☆☆☆☆☆ 0 votes

6 to 8 servings
1 Hr


  • 1 c
  • 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
  • 1 1/2 c
    plain nonfat yogurt
  • 1 1/2 Tbsp
    fresh dill, minced
  • 1 tsp
  • 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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About Cold Cucumber Walnut Soup

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: English
Other Tag: Quick & Easy
Hashtags: #cucumber, #soup

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