Cucumber-Dill Soup with Scallions

Name: Cucumber-Dill Soup with Scallions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters buttermilk; 5 larges cucumbers, peeled, quartered lengthwise, and seeded; 1 bunch dill, ends picked; 1 clove garlic, chopped; 1 null Juice of lemons; 237 milliliters plain yogurt; 8 servings Salt; 1 bunch scallions; 1 Dash Tabasco; 8 servings Freshly ground white pepper

Cucumber-Dill Soup with Scallions might be just the soup you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 126 calories, 6g of protein, and 5g of fat per serving. A mixture of buttermilk, yogurt, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

Ingredients you will need

Cucumber

Green Onions

Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl.

Ingredients you will need

Cucumber

Green Onions

Equipment you will use

Bowl

Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

Ingredients you will need

Salt And Pepper

Lemon Juice

Buttermilk

Garlic

Yogurt

Dill

Equipment you will use

Food Processor

Blender

Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.

Ingredients you will need

Cucumber

Green Onions

Seasoning