Chilled Cucumber Soup with Arugula Pesto

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

Pesto

 * 1) Put arugula and garlic in a food processor, and process.
 * 2) Add almonds and Parmesan cheese, and process again.
 * 3) With motor running, pour in oil, and process until a thick paste forms.
 * 4) Add salt to taste.
 * 5) Set aside.

Soup

 * 1) Put cucumbers, scallions and buttermilk in a food processor or blender, and pur8ee.
 * 2) Season with pepper and salt.
 * 3) Refrigerate for at least 30 minutes, or longer if possible.
 * 4) To serve, ladle soup into bowls.
 * 5) Spoon about ½ tablespoon pesto into each bowl, and serve soup.
 * 6) Offer any remaining pesto in a bowl on side.