Cold Cucumber-Walnut Soup
Published June 18, 1985
- Total Time
- 30 minutes, plus 4 hours' refrigeration
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Ingredients
1 cup walnuts
5 large cucumbers, peeled, seeded and thinly sliced
2 large cloves garlic, peeled and finely minced
½ cup green onions or scallions (green tops included) finely minced
Juice of 1 lemon
1 quart buttermilk
1 ½ cup plain, unflavored yogurt
1 ½ tablespoons finely minced fresh dill
1 teaspoon salt, if desired
¼ teaspoon white pepper
Nutritional analysis per serving (6 servings)
25 grams carbs; 14 milligrams cholesterol; 281 calories; 3 grams monosaturated fat; 10 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 3 grams fiber; 665 milligrams sodium; 13 grams protein; 17 grams sugar
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.
Private Notes