Chilled Cucumber Soup with Arugula Pesto
Vegetarian Times Issue: June 1, 2004 p.60
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.
Directions
- 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.
- 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.
- 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.
ingredient list
SERVES 6
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
Nutritional Information
Per SERVING:
| Calories |
60 |
| Protein |
3g |
| Total fat |
3g |
| Saturated fat |
g |
| Carbs |
5g |
| Cholesterol |
mg |
| Sodium |
55mg |
| Fiber |
1g |
| Sugars |
4g |
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