Chilled Cucumber Soup with Arugula Pesto
⏳ Time
40 minutes + 30 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Chilled cucumber soup with arugula pesto
Ingredients
- Arugula - 4.9 oz
- Garlic - 1 clove
- Sliced almonds - 3.5 oz
- Grated Parmesan cheese - 1.4 oz
- Olive Oil - 0.3 cups
- Salt - to taste
- Cucumbers - 12.3 oz
- Shallots - 2 heads
- Fat-free buttermilk - 1 cup
- Ground White Pepper - a pinch
Step by Step guide
Step 1
For the pesto: place the arugula and garlic in a blender and blend.
Step 2
Add the almonds and Parmesan, and blend again.
Step 3
With the blender running, pour in the oil and whip until it forms a thick paste. Add salt to taste. Set aside.
Step 4
For the soup: place the cucumbers, shallots, and buttermilk in a blender or food processor, blend, and season with salt and pepper.
Step 5
Place in the freezer for 30 minutes or longer if possible.
Step 6
Before serving, pour the soup into bowls and add ½ tablespoon of pesto to each.
Step 7
Serve the remaining pesto in a separate bowl.
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