Cucumber Soup

As the name suggests, cucumber soup is a cucumber based soup and is most often served cold.

• 5 cucumbers
• 1/2 cup parsley, chopped
• 6 scallions, chopped
• 2 tablespoons dill, chopped
• 1/4 cup lemon juice
• 1 quart buttermilk
• 1 pint yogurt
• Salt and pepper
• Sour Cream, optional topping

1. Peel each cucumber and cut in half lengthwise. Remove the seeds, and season each half with salt and pepper. Set aside for a minimum of 30 minutes.
2. Drain any excess liquid from the cucumbers, then chop each cucumber.
3. Combine the chopped cucumber, scallions, dill, lemon juice, buttermilk and yogurt in a blender. Puree the mixture until a smooth texture is achieved.
4. Refrigerate the mixture until chilled or until ready to serve.
5. Transfer portions to serving bowls and top with sour cream if desired. Refrigerate any unused portions.