Recipe 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
Recipe method
- Place walnuts on a cookie sheet.
- Roast in a preheated 350°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 at least 4 hours before serving.
Other soup recipes:
Cold cucumber walnut soup recipe
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