Cold Minted Cucumber Soup with Toasted Walnuts Recipe

• 1 cup walnuts
• 3 seedless cucumbers, peeled and chopped
• 1 bunch scallions, sliced
• Handful mint leaves
• Handful parsley leaves
• 2 cups buttermilk
• 2 cups whole-milk yogurt

1. Toast 1 cup walnuts in a 300 degrees F oven for 15 minutes, or until lightly browned and aromatic.
2. In a blender or food processor, combine 3 peeled and chopped seedless cucumbers with 1 bunch sliced scallions, a handful each of mint and parsley leaves, 2 cups buttermilk, 2 cups whole-milk yogurt (or sour cream), and salt and freshly ground black pepper to taste.
3. Blend until smooth.
4. Add the walnuts and blend again briefly, so that the walnuts stay chunky.
5. Chill before serving.

walnuts, cucumbers, scallions, handful mint, handful parsley, buttermilk, wholemilk yogurt

Taken from www.chowhound.com/recipes/cold-minted-cucumber-soup-with-toasted-walnuts-10389 (may not work)