Best Cold Cucumber Walnut Soup Recipes
COLD CUCUMBER-WALNUT SOUP
Provided by Nancy Harmon Jenkins
Categories easy, lunch, soups and stews, appetizer
Time 4h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat 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.
- Mix 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.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 15 grams
COLD CUCUMBER WALNUT SOUP
Serve the walnuts on the side
Provided by Shirley Fentz
Categories Other Soups
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350*
- 2. Place walnuts on a baking tray and toast them in the oven for 15 - 20 minutes. Remove from the oven, coarsely chop and set aside
- 3. Combine the remaining ingredients in a large bowl. Transfer half of the mixture to a blender or food processer and puree. Continue with another half. Return puree to the bowl, combining with unprocessed ingredients. Mix in reserved walnuts.
- 4. Cover the soup and refrigerate for at least 4 hours before serving it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love