Serves: Makes 8 servings
- 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.
- 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.
- 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.
- To serve, ladle the soup into individual bowls and garnish each bowl with the finely diced cucumber, the remaining dill, and sliced radishes.