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Chilled Cucumber Walnut Soup
Posted by Peggy on July 7, 2009
Recipe: Chilled Cucumber Walnut Soup
3 cucumbers, peeled and seeded
Kosher salt and freshly ground pepper
1 cup plain yogurt (I prefer 2% Greek strained)
2 1/2 cups buttermilk
1 tablespoon extra virgin olive oil (the best in your cupboard)
1 cup finely chopped walnuts
2 tablespoons chopped fresh dill or mint
1 teaspoon freshly minced garlic
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Peel and halve the cucumbers lengthwise. Seed them by running a spoon between the flesh and the seeds; discard seeds. Sprinkle both sides of cucumber halves with salt and let drain on paper towels for 15 minutes. Cut into small dice.
Whisk the yogurt, buttermilk, walnuts, dill and garlic together. Stir in diced cucumbers. in a bowl; refrigerate for at least one hour. Season with salt and pepper and serve chilled.
Number of servings (yield):
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