Cold Cucumber Walnut Soup * - cooking recipe

Ingredients

1 c. walnuts, toasted for 15 to 20 minutes at 350~
5 large cucumbers, peeled, seeded and thinly sliced
2 large cloves garlic, peeled and minced
1/2 c. scallions, finely minced
juice of 1 lemon
1 qt. buttermilk
1 1/3 c. low-fat plain yogurt
1 1/2 tsp. minced dill
salt and pepper to taste

Preparation

Coarsely chop toasted walnuts; set aside.
Mix remaining ingredients in a large bowl.
Taste for seasoning, adding more salt, pepper and lemon juice as needed.
Place half of mixture in a food processor and process until very smooth.
Add to the rest of the mixture and add the walnuts.
Cover and refrigerate at least 4 hours before serving.
Serves 6.