Thursday, August 22, 2013

Chilled Cucumber & Buttermilk Soup

Light, cool and refreshing, this Chilled Cucumber & Buttermilk Soup gets its lovely creaminess from Greek yogurt and big, summery flavours from lots of fresh dill and green onions. Delicious and easy to prepare, this sensational recipe requires no cooking at all, so it's the perfect summertime soup to keep you cool on a hot summer's day. 

Chilled Cucumber & Buttermilk Soup
Serves 4

2 English or common cucumbers,
2 cups buttermilk
1/2 cup Greek yogurt or crème fraîche, plus more for garnish
1 1/2 tsp sugar
2 tsp fresh dill
1 lemon, juiced
1 garlic clove, minced
2 green onions, chopped
1/2 tsp salt
1/8 tsp white pepper
4 sprigs of parsley or fresh dill for garnish

Cut the cucumbers in half, scrape out the seeds then chop them into a large dice. Place the cucumbers, garlic and green onions in a blender or food processor. Pulse until the mixture is just combined but still slightly chunky, then transfer to a large bowl and whisk in the remaining ingredients. Season with salt and pepper to taste. Cover the bowl and chill at least 3 hours, stirring occasionally. To serve, ladle the soup into chilled bowls and garnish with chopped dill or sprig of parsley and a small dollop of yogurt or crème fraîche.