Cucumber Buttermilk Soup
Yield: 4 (1-1/4 cup) servings
INGREDIENTS
- 2 cups peeled, seeded, chopped cucumbers
- 4 cups buttermilk
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh mint,
or 1 teaspoon dried leaf mint
- 1 tablespoon fresh dill,
or 1 teaspoon dried dill weed
- 1 teaspoon ground cumin
- Dash white pepper
- 1 tablespoon chopped fresh parsley
DIRECTIONS
Place all ingredients except parsley in a blender
or a food processor fitted with the metal blade and
process until smooth. Garnish with parsley. Serve cold.