Cold Cucumber-Walnut Soup

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place walnuts on a baking sheet and toast in the oven 15 to 20 minutes.

3. 3

   When cool enough to handle, rub walnuts between your hands to remove the skins.

4. 4

   Chop walnuts coarsely and set aside.

5. 5

   Mix together all the remaining ingredients in a large bowl.

6. 6

   Taste for seasoning, adding more salt, pepper and/or lemon juice if desired.

7. 7

   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.

8. 8

   Return to the original bowl, add walnuts and mix well.

9. 9

   Cover the bowl and refrigerate at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.