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

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.