Ingredients[]
Pesto[]
- 2 cups lightly packed arugula leaves
- 1 clove garlic
- ½ cup (2¼ oz pkg.) sliced or slivered almonds, toasted
- ¼ cup grated Parmesan cheese
- ¼ cup + 2 tbsp olive oil
- salt to taste
Soup[]
- 2 x 12 to 14 oz cucumbers, preferably English or European, peeled and seeded
- 2 scallions, with green tops, cut into chunks
- 1 cup non-fat buttermilk
- pinch white pepper
- salt to taste
Directions[]
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.
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.
- To serve, ladle soup into bowls.
- Spoon about ½ tablespoon pesto into each bowl, and serve soup.
- Offer any remaining pesto in a bowl on side.