Cucumber Soup
Author: Judy Levin
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
- 5 cucumbers
- ⅓ cup chopped parsley
- 6 scallions, finely chopped
- 2 tablespoons chopped fresh dill
- ¼ cup fresh lemon juice
- 1 quart buttermilk
- 1 pint yogurt (Greek yogurt will create a thicker consistency)
- Kosher salt and freshly ground pepper to taste
- Peel and chop the cucumbers.
- Place the cut pieces in the blender along with lemon juice, buttermilk, yogurt, dill and scallion.
- Blend at high speed until consistency is thick and soupy.
- Season with salt and pepper to taste.
- Chill in refrigerator at least an 1-2 hours before serving.
- Add a dollop of fresh sour cream to the top of each bowlful of soup! Enjoy.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2017/06/chilled-cucumber-soup-2/
3.5.3226