Recipe: Chilled Cucumber Soup (using buttermilk, blender)
SoupsCHILLED 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
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
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