Cold Cucumber Soup

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   1. In a blender, puree the cucumber (reserving a handful of cubes for garnish if desired), scallions and 1 cup

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   buttermilk. Pour the mixture through a fine mesh strainer and discard any solids.

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   2. Stir in the sour cream, remaining 1 cup buttermilk, cider vinegar, white pepper and salt, then whisk until

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   completely blended. Transfer the soup to the refrigerator

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   to chill for two hours. Just before serving, ladle the soup

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   into bowls. If garnishing, sprinkle with reserved

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   cucumber and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.