Chilled Cucumber Soup with Arugula Pesto

Ingredients

Pesto

• 2 cups lightly packed arugula leaves
• 1 clove garlic
• ½ cup (2¼ oz pkg.) sliced or slivered almonds, toasted
• ¼ cup grated Parmesan cheese
• ¼ cup + 2 tbsp olive oil
• salt to taste

Soup

• 2 x 12 to 14 oz cucumbers, preferably English or European, peeled and seeded
• 2 scallions, with green tops, cut into chunks
• 1 cup non-fat buttermilk
• pinch white pepper
• salt to taste

Procedures

Pesto

1. Put arugula and garlic in a food processor, and process.
2. Add almonds and Parmesan cheese, and process again.
3. With motor running, pour in oil, and process until a thick paste forms.
4. Add salt to taste.
5. Set aside.

Soup

1. Put cucumbers, scallions and buttermilk in a food processor or blender, and pur8ee.
2. Season with pepper and salt.
3. Refrigerate for at least 30 minutes, or longer if possible.
4. To serve, ladle soup into bowls.
5. Spoon about ½ tablespoon pesto into each bowl, and serve soup.
6. Offer any remaining pesto in a bowl on side.