Ingredients
- 5 cucumbers peeled, quartered lengthwise, and seeded
- 1 bunch scallions
- 1 bunch dill
- 1 clove garlic chopped
- 1 cup lemon juice
- 4 cups buttermilk
- 1 cup plain yogurt
- salt to taste
- white pepper to taste
- tabasco to taste
Servings:
Units:
Instructions
- Thinly slice half the cucumbers and half the scallions crosswise. Set aside.
- Coarsely chop remaining cucumbers and scallions; transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt; stir gently. Season with S&P and puree in a blender until liquefied. (Blender will give a smoother result than a food processor.)
- Transfer soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with S&P and Tabasco to taste. Chill at least 2 hours before serving.
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