Creamy Cucumber Soup
Submitted by Lucia Freeman
About the cook: Coming from a large Italian family, I've always loved cooking and the community it can create. After a few years of unsuccessful (but fun!) blogging, I've started experimenting with my own recipes.
About the dish: A light, refreshing, and tangy chilled soup full of bright fresh herbs.
National Origin: American
Estimated Time: Under 30 Minutes
One quart buttermilk
Two large cucumbers
2 handfuls Italian flat leaf parsley (I’m guessing ¼ cup total)
2 tablespoons fresh dill
1 small shallot (you may sub a quarter of a mild onion)
¼ cup lemon juice
1 cup plain Greek yogurt
Salt and pepper to taste – not much of either.
Wash cucumbers thoroughly and trim the ends off. Cut in half lengthwise and scoop out the seeds (they make you burp). Cut into 1-inch pieces. Peel and roughly chop the shallot. Add cucumbers, shallot, and all other ingredients to a blender and blend until smooth. Store in the refrigerator and serve chilled.