Cold Cucumber Walnut Soup *
A refreshing cold cucumber and walnut soup with creamy buttermilk and yogurt, accented with fresh dill and lemon, perfect for summer starters or light lunches.
Ingredients
Instructions
- Coarsely chop the toasted walnuts and set aside.
- Mix the peeled, seeded, and thinly sliced cucumbers, minced garlic, minced scallions, lemon juice, buttermilk, yogurt, dill, salt, and pepper in a large bowl.
- Taste the mixture and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Place half of the mixture in a food processor and process until very smooth.
- Add the processed mixture back to the remaining mixture and stir in the chopped walnuts.
- Cover and refrigerate for at least 4 hours before serving.
Tips & Substitutions
For a creamier texture, consider blending all the ingredients instead of just half. If you prefer a different nut, try using pecans or almonds for a unique flavor. Fresh herbs like basil or mint can also be added for an extra layer of freshness. Ensure your cucumbers are well-chilled for optimal taste, and feel free to adjust the dill based on your preference.
Serving Suggestions
This cold cucumber walnut soup is best served chilled, garnished with additional chopped walnuts or fresh herbs. It pairs beautifully with a light salad or crusty bread for a complete meal. Consider serving alongside Mediterranean recipes like Feta Cheese Triangles for a delightful appetizer spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the soup chilled again, simply give it a good stir before serving. Avoid freezing, as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Cucumber Walnut Soup * contains roughly 251 calories, with 12g protein, 29g carbohydrates, and 11g fat. It is an excellent source of vitamin C (70% of the Daily Value), vitamin A (35% of the Daily Value), and calcium (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 593mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting the buttermilk and yogurt with plant-based alternatives like almond milk yogurt and coconut milk. Adjust seasoning to taste, as the flavor may vary slightly with different non-dairy options.
How can I adjust the thickness of the soup?
To adjust the thickness, simply add more buttermilk to achieve your desired consistency. If it’s too thin, you can blend in more yogurt or even a small amount of avocado for creaminess without compromising flavor.
What can I serve this soup with?
This refreshing soup pairs well with a variety of dishes. Serve it as a starter before a main course or alongside light fare like a vegetable platter or grilled fish. It can also complement heartier vegetarian recipes, making it versatile for any meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).