1Toast 1 cup walnuts in a 300°F oven for 15 minutes, or until lightly browned and aromatic.
2In 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.
3Add 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.