Sunday, July 7, 2013

Chilled Cucumber Soup

Source: Epicurious, May 1998

  • 5 cucumbers
  • 1/2 cup chopped parsley
  • 6 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • 1/4 cup fresh lemon juice
  • 1 quart buttermilk
  • 1 pint yogurt
  • Salt and freshly ground pepper


Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.


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