top of page

Cucumber-Dill Soup with Scallions

['5 large cucumbers, peeled, quartered lengthwise, and seeded', '1 bunch scallions', '1 bunch dill, ends picked', '1 clove garlic, chopped', 'Juice of 3 large lemons', '4 cups buttermilk', '1 cup plain yogurt', 'Salt', 'Freshly ground white pepper', 'Dash of Tabasco']

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.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page