10389 Cold Minted Cucumber Soup with Toasted Walnuts 25 mins 10 mins 6 to 8 servings Wed Jul 08 15:11:00 -0700 2009 Wed Jul 08 15:34:32 -0700 2009 American Licensed http://www.chow.com/recipes/10389 Wed, 08 Jul 2009 22:34:32 GMT Yogurt adds a refreshing tang Yogurt adds a refreshing tang to this cooling cucumber soup. Yogurt adds a refreshing tang to this cooling cucumber soup.

Game plan: You may need to purée the soup in two batches. Also, plan on making it the day before you are going to serve it. An overnight rest in the fridge really allows the flavors to meld.

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  • Toast 1 cup walnuts in a 300°F oven for 15 minutes, or until lightly browned and aromatic.
  • In a blender or food processor, combine 3 peeled and chopped seedless cucumbers with 1 bunch sliced scallions, a handful each of mint and parsley leaves, 2 cups buttermilk, 2 cups whole-milk yogurt (or sour cream), and salt and freshly ground black pepper to taste. Blend until smooth.
  • Add the walnuts and blend again briefly, so that the walnuts stay chunky. Chill before serving.

    • Beverage pairing: Frankland Estate Rocky Gully Dry Riesling, Western Australia. Something clean, bright, and slightly tart catches a lot of the elements of this soup, and Riesling can do all that. Rieslings from the very cool interior valleys of Western Australia can also often have a minty, herbal edge which beautifully picks up the nuances of the soup.

    ]]>     http://www.chow.com Aliza Green 49 Soup/Salad/Sandwich 1 cup walnuts

    ]]>     65 3 seedless cucumbers, peeled and chopped

    ]]>     54 1 bunch scallions, sliced

    ]]>     195 Handful mint leaves

    ]]>     203 Handful parsley leaves

    ]]>     2 cups buttermilk

    ]]>     2 cups whole-milk yogurt

    ]]>     317 mint 232 soup 418 dairy 281 no cook 644 summer 231 light meal 751 elegant 384 easy 435 vegetarian 184 vegetables 89 starter 1023 aliza green