Number of servings : 4
Type of meal : | Soups | Soups
Special diet : | Vegetarian
2 medium-size all-purpose potatoes, peeled and cut into 2.5 cm (1 in) cubes
2 large cucumbers, peeled, halved lengthwise, seeded, and coarsely chopped
9 scallions, including tops, sliced 5 mm (1/4 in) thick
125 mL (1/2 cup) walnuts
500 mL (2 cups) buttermilk
250 mL (1 cup) plain low-fat yogurt
30 mL (2 tbsp) olive or vegetable oil
5 mL (1 tsp) prepared horseradish
1 mL (1/4 tsp) hot red pepper sauce
1 mL (1/4 tsp) salt
1 sweet red pepper, cored, seeded, and finely chopped
4 plum tomatoes, cored and finely chopped
4 hard-cooked large eggs, 3 chopped (white part only), 1 thinly sliced
- In a large saucepan of boiling water, cook the potatoes, uncovered, until tender; drain and let cool. Meanwhile, in a food processor or an electric blender, purée the cucumbers, 125 mL (1/2 cup) of the scallions, the walnuts, buttermilk, yogurt, oil, horseradish, hot red pepper sauce, and salt until smooth — 15 to 20 seconds.
- Transfer to a large bowl and stir in the sweet red pepper, tomatoes, and cooked potatoes. Cover with plastic wrap and refrigerate for several hours or until well chilled.
- To serve, adjust the salt and hot red pepper sauce to taste, then stir in the chopped eggs. Garnish with the egg slices and remaining scallions.
Imported on 2011-01-20 16:41:26 — Original ID:218