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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.
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.
- Calories 60
- Carbohydrate Content 5 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 55 mg
- Sugar Content 4 g