Cold Cucumber-Walnut Soup

5.0(12)

by Nancy Harmon Jenkins

Easy, Lunch, Appetizer

Servings

6 servings

Total time

4h 30m

Calories / serving

281 kcal

Ingredients (10)

serves

Instructions (2 steps)

01Preheat 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.
02Mix 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.

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Rich recipe — supports nutrition-aware planning.