CUCUMBER-DILL SOUP WITH SCALLIONS
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
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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