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Chilled Cucumber-Buttermilk Soup

Serves: Makes 8 servings

Ingredients:

  • 5 cucumbers, peeled and seeded
  • 2 tablespoons salt
  • ½ cup lightly packed fresh flat-leaf parsley leaves
  • 6 green onions, coarsely chopped
  • 3 tablespoons chopped fresh chives
  • ½ cup chopped fresh dill
  • 4 cups buttermilk
  • 1 cup sour cream (light or regular)
  • ¼ cup freshly squeezed lemon juice
  • Freshly ground white pepper
  • ½ cup thinly sliced radishes


Procedures:

Buttermilk is an ingredient that tends to turn off some people, but in this soup it’s a perfect partner to cool cucumber, adding a richness of flavor and texture in a surprisingly low-fat form. English cucumbers have a thinner skin and don’t need seeding, but I prefer the flavor of regular cucumbers, which do require peeling and seeding.
  1. Finely dice enough cucumber to make ½ cup and set aside for the garnish. Cut the rest of the cucumber into 1-inch pieces, place in a colander, and sprinkle with the salt. Let sit in the sink for 30 minutes (this draws off excess liquid), then rinse under cold water and pat dry with paper towels.


  2. Working in a few batches, purée the cucumbers in a blender with the parsley, green onions, chives, and 3 tablespoons of the dill until smooth, adding about ½ cup buttermilk with each batch. Transfer the mixture to a large bowl and stir in the remaining buttermilk with the sour cream and lemon juice. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving.


  3. To serve, ladle the soup into individual bowls and garnish each bowl with the finely diced cucumber, the remaining dill, and sliced radishes.

by Sur La Table & Renée Behnke

 
 
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