Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Pesto
- 2 cups lightly packed arugula leaves
- 1 clove garlic
- 1/2 cup (2 1/4-oz. pkg.) sliced or slivered almonds, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup plus 2 Tbs. olive oil
- Salt to taste
- Soup
- 2 12- to 14-oz. cucumbers, preferably English or European, peeled and seeded
- 2 scallions, with green tops, cut into chunks
- 1 cup nonfat buttermilk
- Pinch white pepper
- Salt to taste
- =
Directions
1. To make 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.
2. To make 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.
3. To serve, ladle soup into bowls. Spoon about 1/2 tablespoon pesto into each bowl, and serve soup. Offer any remaining pesto in a bowl on side.