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Chilled Cucumber Soup with Arugula Pesto

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. 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.

Ingredients: 

Ingredient Set Name: 

Pesto

Ingredients: 

Ingredient Line: 
2 cups lightly packed arugula leaves
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1 clove garlic
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½ cup (2 ¼-oz. pkg.) sliced or slivered almonds, toasted
Ingredient Line: 
¼ cup grated Parmesan cheese
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¼ cup plus 2 Tbs. olive oil

Ingredient Set Name: 

Soup

Ingredients: 

Ingredient Line: 
2 12- to 14-oz. cucumbers, preferably English or European, peeled and seeded
Ingredient Line: 
2 scallions, with green tops, cut into chunks
Ingredient Line: 
1 cup nonfat buttermilk

Instructions: 

  1. To make Pesto: 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.
  2. To make Soup: Put cucumbers, scallions and buttermilk in a food processor or blender, and pur8Ee. Season with pepper and salt. Refrigerate for at least 30 minutes, or longer if possible.
  3. To serve, ladle soup into bowls. Spoon about 1/2 tablespoon pesto into each bowl, and serve soup. Offer any remaining pesto in a bowl on side.

Nutrition Information: 

Calories: 
60
Protein: 
3 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
5 g
Cholesterol: 
mg
Sodium: 
55 mg
Fiber: 
1 g
Sugar: 
4 g
Yield: 
SERVES 6

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