Cold Cucumber-Walnut Soup

• 1 cup walnuts
• 5 large cucumbers, peeled, seeded and thinly sliced
• 2 large cloves garlic, peeled and finely minced
• 1/2 cup green onions or scallions (green tops included) finely minced
• Juice of 1 lemon
• 1 quart buttermilk
• 1 1/2 cup plain, unflavored yogurt
• 1 1/2 tablespoons finely minced fresh dill
• 1 teaspoon salt, if desired
• 1/4 teaspoon white pepper

1. Preheat oven to 350 degrees.
2. Place walnuts on a baking sheet and toast in the oven 15 to 20 minutes.
3. When cool enough to handle, rub walnuts between your hands to remove the skins.
4. Chop walnuts coarsely and set aside.
5. Mix together all the remaining ingredients in a large bowl.
6. Taste for seasoning, adding more salt, pepper and/or lemon juice if desired.
7. Then place anywhere from half to three-quarters of the mixture, depending on how thick or thin you want the soup to be, in the bowl of a food processor and process until very smooth.
8. Return to the original bowl, add walnuts and mix well.
9. Cover the bowl and refrigerate at least 4 hours before serving.

walnuts, cucumbers, garlic, green onions, lemon, buttermilk, unflavored yogurt, fresh dill, salt, white pepper

Taken from cooking.nytimes.com/recipes/9958 (may not work)