Cucumber Dill Soup

2018-01-17

Photos

Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup Cucumber Dill Soup

Recipe

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside. 2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.) 3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.

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Nutritional Info

This information is per serving.

  • Protein

    9
  • Fat Total

    3
  • Calories

    145
  • Sodium

    1528