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Jewish World Review A refreshing No-Cook Soup for Summer: Herbed Cucumber Soup with Toasted Almonds By Diane Rossen Worthington JewishWorldReview.com | Chilled soups are the perfect food to eat when it's just too hot to cook. This cold no-cook soup, sometimes called a white gazpacho, is simply a pureed vegetable soup. Pureed cucumbers make up the base of this soup. Use European (hydroponic, hothouse or English) cucumbers in this recipe; you won't have to peel or salt the cucumbers since they are completely digestible and are never bitter. The soup is particularly pretty since the dark green skin is a colorful counterpoint to the yogurt and buttermilk base. Many good quality Greek yogurts are now available. Look for blanched whole or half almonds. Toasting the nuts brings out their rich flavor and adds an interesting layer of taste to this very refreshing soup. It is always a good idea to adjust the seasonings of the soup just before serving since chilling tends to dull the flavors. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Serve this as first course and follow with a tuna salad for a lovely lunch menu HERBED CUCUMBER SOUP WITH TOASTED ALMONDS Serves 4-6 1/2 cup plus 2 tablespoons blanched almonds, coarsely chopped 1/2 cup plus 2 tablespoons blanched almonds, coarsely chopped 1 European cucumber, seeded and divided in half 1 1/2 cups lowfat Greek plain yogurt 1 1/2 cups buttermilk 1/4 cup finely chopped parsley 1 medium garlic clove, minced 2 tablespoons finely chopped chives 2 tablespoons finely chopped fresh dill Salt and freshly ground white pepper, to taste 1. Preheat the oven to 350 F. Place the chopped almonds on a cookie sheet and toast for 5-7 minutes or until lightly browned and aromatic. Cool and reserve. 2. In a food processor fitted with the metal blade, process half of the cucumber for about 20 seconds or until pureed. 3. Combine the yogurt and buttermilk in a medium mixing bowl. Add the pureed cucumber, parsley, garlic, chives, dill and 1/2 cup of the almonds. Mix until well combined. 4. Chop the remaining cucumber into small dice and add to the soup mixture. Add salt and pepper, and taste for seasoning. Refrigerate for at least 4 hours or until chilled. 5. To serve, pour into individual soup bowls and garnish with the reserved 2 tablespoons of toasted chopped almonds. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.