Bring a container of this creamy soup to a picnic, serve it in small bowls (don’t forget spoons!) and you’ll have a surprising and delicious side dish or starter for your group. The soup is also a great warm-weather accompaniment to a backyard family dinner or barbeque. Use the freshest parsley, dill and mint you can find for the most refreshing taste.
Recipe source:
Cooking With Friends Kitchen
Ingredients
4-5 long English cucumbers (about 10 cups of cucumber)
1 cup parsley, chopped
½ cup dill, chopped
1/4 cup mint, chopped
6 scallions, sliced finely
½ cup lemon juice
1 pint sour cream
1 pint lowfat plain yogurt
1 quart light buttermilk
kosher salt for sprinkling cucumbers
Directions
Peel and chop cucumbers. Sprinkle cucumber chunks with salt and set aside to drain in a colander for 20 minutes. In three batches, place cucumbers, parsley, dill, mint, scallions, lemon juice, sour cream, yogurt and buttermilk in a food processor or blender, and puree until smooth. Stir in a pinch of white pepper for a little kick, if desired. Garnish each bowl with a sprig of fresh dill or mint.
Serves
Makes 3 1/2 Quarts