Chilled Cucumber Soup with Arugula Pesto

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== 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
== Directions ==
=== 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.
=== 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 ½ tablespoon pesto into each bowl, and serve soup.
# Offer any remaining pesto in a bowl on side.
Category:Vegetarian Soup Recipes
Category:Almond Recipes
Category:Parmesan cheese Recipes
Category:White pepper Recipes
Category:Buttermilk Recipes
Category:Cucumber Recipes
Category:Arugula Recipes