04-13-2006, 04:30 AM
1 cup shelled walnuts
6 large cucumbers, peeled, seeded, and thinly chopped
2 large cloves garlic, minced
1 quart buttermilk
1 1/2 tablespoons finely minced dill
1 teaspoon salt
1/2 cup finely chopped scallions, including green tops
Juice of 1 lemon
1 1/2 cups plain nonfat yogurt
1/4 teaspoon white pepper
Place walnuts on a cookie sheet. Roast in a preheated 350°F oven for 15 to 20 minutes. When cool, rub walnuts between your palms to remove skins. Chop and set aside.
Mix remaining ingredients together. Put 1/2 to 2/3 of this mixture into a food processor and process until smooth. Return to original bowl. Add walnuts and mix well. Cover bowl and refrigerate at least 4 hours before serving.
Serves 6.
6 large cucumbers, peeled, seeded, and thinly chopped
2 large cloves garlic, minced
1 quart buttermilk
1 1/2 tablespoons finely minced dill
1 teaspoon salt
1/2 cup finely chopped scallions, including green tops
Juice of 1 lemon
1 1/2 cups plain nonfat yogurt
1/4 teaspoon white pepper
Place walnuts on a cookie sheet. Roast in a preheated 350°F oven for 15 to 20 minutes. When cool, rub walnuts between your palms to remove skins. Chop and set aside.
Mix remaining ingredients together. Put 1/2 to 2/3 of this mixture into a food processor and process until smooth. Return to original bowl. Add walnuts and mix well. Cover bowl and refrigerate at least 4 hours before serving.
Serves 6.