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Cold Cucumber-Walnut Soup




  1. Place walnuts on a cookie sheet. Roast in a preheated 350 degree F oven for 15 to 20 minutes.
  2. When cool, rub walnuts between your palms to remove skins. Chop and set aside.
  3. 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.
  4. Cover bowl and refrigerate for at least 4 hours before serving.

Serves 6.


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