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.
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