Updated: Apr 24
This is a perfect soup for a summer day. Light refreshing and flavorful. Like all of Deborah Madison's recipes, this soup excels with the freshest of ingredients, no dried herbs please.
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1 kg cucumbers, remove most of the skin and chop into chunks
1 cup buttermilk
3 tablespoons sour cream
1/2 cup herbs including basil, cilantro and dill.
Salt and pepper
Zest and juice of 2 lemons.
Add all ingredients to a blender and purée into a fine liquid. Store in fridge.
2 tablespoons scallions (green onions)
2 tablespoons each, cilantro and basil finely minced
1 tablespoon dill finely minced
1 cup cucumber finely chopped. Remove the seeds if large.
1-2 hot chilies finely minced.
3 tablespoons olive oil
Mix all ingredients and set aside for 1-3 hours.
To serve, add chilled soup to a bowl and top with a big serving of the relish. Keep the extra relish on the table to be added by the diners as needed.