CUCUMBER-DILL SOUP WITH SCALLIONS

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Cucumber-Dill Soup with Scallions image

Provided by Bill Telepan

Categories     Soup/Stew     Appetizer     Picnic     Vegetarian     Yogurt     Mother's Day     Lunch     Cucumber     Spring     Healthy     Potluck     Dill     Buttermilk     Green Onion/Scallion     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 cups

Number Of Ingredients 10

5 large cucumbers, peeled, quartered lengthwise, and seeded
1 bunch scallions
1 bunch dill, ends picked
1 clove garlic, chopped
Juice of 3 large lemons
4 cups buttermilk
1 cup plain yogurt
Salt
Freshly ground white pepper
Dash of Tabasco

Steps:

  • 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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