CHILLED CUCUMBER-HERB SOUP
1 large cucumber
1 cup low-fat buttermilk
1/2 cup low-fat plain yogurt
2 Tablespoons tarragon
2 cloves garlic, minced
1 teaspoon Dijon mustard
3 leaves fresh basil, chopped
1/4 teaspoon dried whole tarragon
Salt and white pepper to taste
Scrub cucumber to remove any wax, but do not peel. Coarsely grate cucumber and drain.
In a large bowl combine cucumber and remaining ingredients. Chill to allow flavors to blend.
Serve garnished with a sprig of parsley.
From Simpy Colorado.
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