Cucumber-Dill Soup With Scallions
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
58
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 bunch
Scallions1 bunch
Dill (ends picked)1 clove
Garlic (chopped)3 large
Lemon (juice of)4 cups
Buttermilk1 cup
Plain Yogurt1
SaltDirections:
1
Thinly slice half of the cucumbers crosswise
2
Thinly slice half of the scallions crosswise
3
Set aside
4
Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl
5
Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir
6
Season with salt and pepper and puree in a blender until liquefied
7
(NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result
8
) 3
9
Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions
10
Adjust seasoning with salt, pepper, and Tabasco to taste
11
Chill for at least 2 hours in the refrigerator
12
Thinly slice half of the cucumbers crosswise
13
Thinly slice half of the scallions crosswise
14
Set aside
15
Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl
16
Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir
17
Season with salt and pepper and puree in a blender until liquefied
18
(NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result
19
) 3
20
Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions
21
Adjust seasoning with salt, pepper, and Tabasco to taste
22
Chill for at least 2 hours in the refrigerator