Cucumber-Dill Soup with Scallions
A refreshing chilled soup combining crisp cucumbers, fresh dill, and scallions in a creamy buttermilk-yogurt base. Perfect for hot summer days, this soup offers a tangy and herbaceous flavor profile.
Ingredients
- •5 large cucumbers
- •1 bunch scallions
- •1 bunch dill
- •1 clove garlic
- •3 large lemons
- •4 cups buttermilk
- •1 cup plain yogurt
- •to taste Salt
- •to taste white pepper
- •1 dash Tabasco
Cooking Instructions
- 1.
1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.
10 min
- 2.
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.)
15 min
- 3.
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.
120 min
