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Cold Cucumber Soup

Recipe adapted by Vickie Reh

Yield: 8 servings

Cook Time: 25 minutes plus 2 hours to chill

  • INGREDIENTS

    • 6 medium cucumbers, peeled and diced into 1-inch cubes

    8 scallions, roughly chopped

    2 cups buttermilk, divided

    ½ cup sour cream

    1½ tablespoons apple cider vinegar

    ¼ teaspoon white pepper

    Salt to taste

    Fresh dill, for garnish (optional)

DIRECTIONS

1. In a blender, purée the cucumber (reserving a handful of cubes for garnish if desired), scallions and 1 cup buttermilk. Pour the mixture through a fine mesh strainer and discard any solids.

2. Stir in the sour cream, remaining 1 cup buttermilk, vinegar, white pepper and salt, then whisk until completely blended. Transfer the soup to the refrigerator to chill for two hours. Just before serving, ladle the soup into bowls. If garnishing, sprinkle with reserved cucumber and dill
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