Cold Cucumber-Walnut Soup
- Total Time
- 30 minutes, plus 4 hours' refrigeration
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Ingredients
- 1cup walnuts
- 5large cucumbers, peeled, seeded and thinly sliced
- 2large cloves garlic, peeled and finely minced
- ½cup green onions or scallions (green tops included) finely minced
- Juice of 1 lemon
- 1quart buttermilk
- 1½cup plain, unflavored yogurt
- 1½tablespoons finely minced fresh dill
- 1teaspoon salt, if desired
- ¼teaspoon white pepper
Nutritional analysis per serving (6 servings)
281 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 13 grams protein; 665 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast in the oven 15 to 20 minutes. When cool enough to handle, rub walnuts between your hands to remove the skins. Chop walnuts coarsely and set aside.
- Step 2
Mix together all the remaining ingredients in a large bowl. Taste for seasoning, adding more salt, pepper and/or lemon juice if desired. Then place anywhere from half to three-quarters of the mixture, depending on how thick or thin you want the soup to be, in the bowl of a food processor and process until very smooth. Return to the original bowl, add walnuts and mix well. Cover the bowl and refrigerate at least 4 hours before serving.
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