Equipment you will need: blender or food processor. The blender makes for a smoother soup.
5 cucumbers, peeled, quartered lengthwise and seeds removed.
1 clove garlic, chopped
5 green onions, chopped.
2 Tablespoon of chopped fresh Dill or 2-½ teaspoons of dried dill weed
¼ cup bottled lemon juice or the juice from 3 freshly squeezed lemons
1 litre (4 cups) buttermilk
1 cup Greek style plain yoghurt
1 ½ teaspoons Salt – not optional – this recipe really needs the salt
1 tsp prepared horseradish (optional)
A few drops of Tabasco or Franks Red Hot sauce (optional)
- Slice one of the cucumbers into very thin slices and set aside.
- Roughly chop the remaining cucumbers and place into a blender with garlic, green onions, yoghurt, lemon juice, dill weed, horseradish and salt. Add enough of the buttermilk to make the mixture “blendable”.
- Blend on a puree setting until the cucumbers are very finely chopped. Stir in the remaining buttermilk and the sliced cucumbers from step 1.
- Chill for a minimum of 2 hours before serving. If the soup separates while chilling, just stir gently before serving in chilled bowls
Serving suggestions: serve with a tossed salad and a sandwich for a light summertime meal.