Chilled Cucumber Soup with Arugula Pesto
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Contents |
[edit] Description
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[edit] Ingredients
- Pesto
- 2 cups lightly packed arugula leaves
- 1 clove garlic
- 1/2 cup (2 1/4-oz. pkg.) sliced or slivered almonds, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup plus 2 Tbs. olive oil
- salt to taste
- Soup
- 2 12- to 14-oz. cucumbers, preferably English or European, peeled and seeded
- 2 scallions, with green tops, cut into chunks
- 1 cup nonfat buttermilk
- Pinch white pepper
- salt to taste
[edit] Directions
1. To make Pesto: Put arugula and garlic in a food processor, and process. Add almonds and Parmesan cheese, and process again. With motor running, pour in oil, and process until a thick paste forms. Add salt to taste. Set aside.
2. To make Soup: Put cucumbers, scallions and buttermilk in a food processor or blender, and pur8Ee. Season with pepper and salt. Refrigerate for at least 30 minutes, or longer if possible.
3. To serve, ladle soup into bowls. Spoon about 1/2 tablespoon pesto into each bowl, and serve soup. Offer any remaining pesto in a bowl on side.
