Cold Minted Cucumber Soup with Toasted Walnuts Recipe

1. 1

   Toast 1 cup walnuts in a 300 degrees F oven for 15 minutes, or until lightly browned and aromatic.

2. 2

   In a blender or food processor, combine 3 peeled and chopped seedless cucumbers with 1 bunch sliced scallions, a handful each of mint and parsley leaves, 2 cups buttermilk, 2 cups whole-milk yogurt (or sour cream), and salt and freshly ground black pepper to taste.

3. 3

   Blend until smooth.

4. 4

   Add the walnuts and blend again briefly, so that the walnuts stay chunky.

5. 5

   Chill before serving.

* Per serving · 4 servings · Values may vary.