Cucumber-Dill Soup with Scallions
Cucumber-Dill Soup with Scallions is a gluten free and vegetarian recipe with 8 servings. This soup has 126 calories, 6g of protein, and 5g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of buttermilk, cucumbers, dill, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.
Coarsely chop the remaining cucumbers and scallions and transfer to a large 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.)
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.
From INSPIRED BY INGREDIENTS by Bill Telepan and Andrew Friedman, Copyright(C) 2004 by Bill Telepan. Reprinted by permission of Simon & Schuster, Inc.