Chilled Cucumber Soup with Arugula Pesto

Description
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Ingredients

 * 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
 * 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.