Recipe: Chilled Cucumber Soup (using buttermilk, blender)

CHILLED CUCUMBER SOUP

2 medium cucumbers, peeled, seeded and coarsely chopped (plus more for garnish if desired)
3 medium scallions, coarsely chopped (plus more for garnish if desired)
1 cup vegetable broth, homemade or store-bought
6 sprigs fresh dill or 1/2 tsp. dried dill*
1 cup buttermilk**
1/4 tsp. anchovy-free Worcestershire sauce
1/4 tsp. salt (or to taste)
1/8 tsp. freshly ground black pepper
Chopped avocado (optional for garnish)

Place the cucumbers, scallions, vegetable broth and dill in a blender. Cover and puree.

Add the buttermilk, Worcestershire sauce, salt and pepper. Cover and blend until combined. Chill.

TO SERVE:
Add scallions, avocado, or cucumber chunks for garnish if desired.

*Fresh cilantro can be substituted for the dill.

**Use more broth instead of buttermilk to make this recipe vegan.

Makes 4 servings
Source: 100 Best Vegetarian Recipes by Carol Gelles