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Categories:
arugula clove garlic almonds Parmesan cheese olive oil salt cucumbers scallions nonfat buttermilk white pepper salt
Viewed: 100 - Published at: 9 years agoIngredients
- 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
- 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
Method
- 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.
