Secret Recipes

Cold Cucumber-Walnut Soup

• 1 cup shelled walnuts
• 6 large cucumbers, peeled, seeded, and thinly chopped
• 2 large cloves garlic, minced
• 1 quart buttermilk
• 1 1/2 Tbsp finely minced dill
• 1 tsp salt
• 1/2 cup finely chopped scallions, including green tops
• Juice of 1 lemon
• 1 1/2 cups plain nonfat yogurt
• 1/4 tsp white pepper

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.

Servings:

6