Cold Cucumber Buttermilk Soup

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

  1. 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.

  2. 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