Cold Cucumber Buttermilk Soup
Serves 12
5 cucumbers
3/4 teaspoon salt, divided
6 green onions, chopped
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh dill
1 quart buttermilk
16-ounce carton reduced-fat sour cream
1/4 cup lemon juice
1/4 teaspoon ground white pepper
Thin cucumber slices, parsley to garnish
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Peel the cucumbers; cut in half lengthwise, and scoop out the seeds. Place cucumber shells on a paper towel; sprinkle 1/2 teaspoon salt evenly over both sides of cucumber. Let stand 30 minutes. Drain and coarsely chop.
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Combine cucumber, green onions, parsley, dill, buttermilk, sour cream, lemon juice and white pepper. Puree in a blender, in batches if necessary, or use an immersion blender to puree until smooth. Cover and chill at least 3 hours. Garnish with thin cucumber slices and parsley