Cold Minted Cucumber Soup with Toasted Walnuts Recipe
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.
- 1 cup walnuts
- 3 seedless cucumbers, peeled and chopped
- 1 bunch scallions, sliced
- Handful mint leaves
- Handful parsley leaves
- 2 cups buttermilk
- 2 cups whole-milk yogurt
- 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.
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