Cold Cucumber-Buttermilk Soup
‘Tis the season—all kinds of fresh, garden vegetables piling up in the fridge. Zucchini, tomatoes, string beans—and cucumbers. Maybe you’re about ready for something cold, decadent, delicious—something that uses up some of that veggie stash.
Cold soup is summer’s gift—this no-cook recipe is fast and easy. Every cuisine with cucumbers available seems to have a version of this summer soup. This is an old-fashion version, with fresh herbs, from the kitchen gardens of New England.
• Cucumbers—5 medium or 2 large English/Persian—peeled, deseeded and cut into small chunks
• Set cucumbers in strainer, toss with salt, and let drain for 30 minutes
• In blender or food processor, combine drained cucumbers with:
6 chopped scallions, ½ cup chopped parsley, 2 tblsp dried dill weed, juice from 2 lemons, 1-quart buttermilk and 1 ½ cups sour cream
• Pulse and process until smooth
• Add salt and pepper to taste
• Chill overnight—shake or stir well before serving
The Kitchen Hive