nutritional information


  • Calories: 60
  • Protein: 3 g
  • Total Fat: 3 g
  • Carbohydrates: 5 g
  • Sodium: 55 mg
  • Fiber: 1 g
  • Sugar: 4 g

Chilled Cucumber Soup with Arugula Pesto

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.
  • 2 cups lightly packed arugula leaves
  • 1 clove garlic
  • ½ cup (2 ¼-oz. pkg.) sliced or slivered almonds, toasted
  • ¼ cup grated Parmesan cheese
  • ¼ cup plus 2 Tbs. olive oil
  • Salt to taste
  • 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
  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.
June 2004

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