Soup, Chili, Stew and Dumpling Recipes
Cold Cucumber-Walnut Soup
Yield: 6 servings
Ingredients
- 1 cup shelled walnuts
- 6 large cucumbers, peeled, seeded, and thinly chopped
- 2 large cloves garlic, minced
- 1 quart buttermilk
- 1 1/2 tablespoons finely minced dill
- 1 teaspoon salt
- 1/2 cup finely chopped scallions, including green tops
- Juice of 1 lemon
- 1 1/2 cups plain nonfat yogurt
- 1/4 teaspoon white pepper
Instructions
- Place walnuts on a cookie sheet. Roast in a preheated 350 degree F oven for 15 to 20 minutes.
- When cool, rub walnuts between your palms to remove skins. Chop and set aside.
- Mix remaining ingredients together. Put 1/2 to 2/3 of this mixture into a food processor and process until smooth. Return to original bowl. Add walnuts and mix well.
- Cover bowl and refrigerate for at least 4 hours before serving.