Name: Chilled Cucumber Soup
Yield: Serves 6
Ingredients: 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

Straight from Bloomfield Hills, Michigan. This is one of mom's specialties for a summer lunch or dinner.

Recipe information

Yield
Serves 6

Ingredients

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

Preparation

Step 1
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Step 2
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.

TagsCold Soup Soup Soup/Stew Cucumber Vegetable Parsley Herbs & Spices Scallion Onion Root Vegetable Dill Lemon Citrus Fruit Buttermilk Dairy Yogurt Lunch Dinner Raw Gluten Free Nut Free Easy No-Cook Blender Summer Epicurious

Recipe notes

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