Wow Really Cool Chilled Cucumber Soup With Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This cool, pale-green soup complements grilled dishes. Make it and the accompanying pesto earlier on the day of the meal or even a night ahead. As this recipe proves, pesto, a classic paste of basic ingredients, can contain many different greens besides the traditional basil. Read more . If you are not using the pesto within about 1 hour, cover it with plastic wrap laid directly onto the pesto to maintain its vivid green color, and refrigerate the pesto until it is needed. Vegetarian Times Issue: June 1, 2004 p.60 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 |
Directions:
1. To make Pesto:
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3. 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.
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5. To make Soup:
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7. Put cucumbers, scallions and buttermilk in a food processor or blender, and puree. Season with pepper and salt. Refrigerate for at least 30 minutes, or longer if possible.
8. To serve, ladle soup into bowls. Spoon about 1/2 tablespoon pesto into each bowl, and serve soup. Serve remaining pesto in a bowl on side.
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