Best 2 Cold Cucumber Walnut Soup Recipes

Cold cucumber walnut soup is a refreshing and flavorful soup that is perfect for a hot summer day. It is made with fresh cucumbers, walnuts, yogurt, and a variety of herbs and spices. This soup is also a good source of vitamins and minerals, making it a healthy and delicious choice. In this article, we will provide you with a step-by-step guide on how to make the best cold cucumber walnut soup. We will also provide tips on how to choose the best ingredients and how to store the soup for later use.

Let's cook with our recipes!

COLD CUCUMBER-WALNUT SOUP

Cold Cucumber-Walnut Soup image

Provided by Nancy Harmon Jenkins

Categories easy, lunch, soups and stews, appetizer

Time 4h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup walnuts
5 large cucumbers, peeled, seeded and thinly sliced
2 large cloves garlic, peeled and finely minced
1/2 cup green onions or scallions (green tops included) finely minced
Juice of 1 lemon
1 quart buttermilk
1 1/2 cup plain, unflavored yogurt
1 1/2 tablespoons finely minced fresh dill
1 teaspoon salt, if desired
1/4 teaspoon white pepper

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

Cold Cucumber Walnut Soup image

Serve the walnuts on the side

Provided by Shirley Fentz

Categories Other Soups

Time 1h

Number Of Ingredients 10

Ingredients

1 c walnuts
5 large cucumbers, peeled,seeded and thinly sliced
2 clove garlic,peeled and minced
1/2 c scallions, minced w/tops
1 lemon, juiced
1 qt buttermilk
1 1/2 c plain nonfat yogurt
1 1/2 Tbsp fresh dill, minced
1 tsp salt
1/4 tsp white pepper

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.

Tips:

For a smoother texture, peel the cucumbers before blending.
To enhance the flavor of the soup, use high-quality olive oil and balsamic vinegar.
If you don't have walnuts on hand, you can substitute another type of nut, such as almonds or pecans.
To add a bit of spice, sprinkle some cayenne pepper or red pepper flakes into the soup.
For a refreshing twist, add a squeeze of lemon juice or a dollop of yogurt to each bowl of soup.

Conclusion:

Cold cucumber walnut soup is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, nutty flavor, and bright acidity, this soup is sure to become a summer favorite. Whether you serve it chilled or at room temperature, garnished with fresh herbs or a drizzle of olive oil, this soup is a delicious and healthy way to enjoy the bounty of the season's cucumbers.