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You are here: Home / Recipes / Soups and Chilis / Cool Cucumber Dill Soup

Cool Cucumber Dill Soup

May 28, 2008 by Alison

Bring a container of this creamy soup to a picnic, serve it in small bowls (don’t forget spoons!) and you’ll have a surprising and delicious side dish or starter for your group. The soup is also a great warm-weather accompaniment to a backyard family dinner or barbeque. Use the freshest parsley, dill and mint you can find for the most refreshing taste.

Recipe source:

Cooking With Friends Kitchen

Ingredients

4-5 long English cucumbers (about 10 cups of cucumber)
1 cup parsley, chopped
½ cup dill, chopped
1/4 cup mint, chopped
6 scallions, sliced finely
½ cup lemon juice
1 pint sour cream
1 pint lowfat plain yogurt
1 quart light buttermilk
kosher salt for sprinkling cucumbers

Directions

Peel and chop cucumbers. Sprinkle cucumber chunks with salt and set aside to drain in a colander for 20 minutes. In three batches, place cucumbers, parsley, dill, mint, scallions, lemon juice, sour cream, yogurt and buttermilk in a food processor or blender, and puree until smooth. Stir in a pinch of white pepper for a little kick, if desired. Garnish each bowl with a sprig of fresh dill or mint.

Serves

Makes 3 1/2 Quarts

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Filed Under: Soups and Chilis

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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