Cucumber-Dill Soup with Scallions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 cups
- salt
- 1 cup plain yogurt
- 1 bunch scallions
- 1 clove garlic, chopped
- freshly ground white pepper
- 4 cups buttermilk
- juice of 3 large lemons
- Carbohydrate 24 g(8%)
- Cholesterol 12 mg(4%)
- Fat 3 g(5%)
- Fiber 3 g(11%)
- Protein 9 g(18%)
- Saturated Fat 2 g(9%)
- Sodium 1189 mg(50%)
- Calories 145
Preparation 1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside. 2. 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.) 3. 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. © 2004 by Bill Telepan. Reprinted by permission of Simon & Schuster, Inc.
Preparation 1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside. 2. 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.) 3. 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. © 2004 by Bill Telepan. Reprinted by permission of Simon & Schuster, Inc.
