Cool Cucumber Soup With A Cucumber-Herb Relish

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   1. Peel and seed the cucumber. Use one to make a cup of small dice and set it aside, then coarsely chop the rest. Puree in a blender or food processor with the buttermilk, chopped herbs, 1/2 teaspoon salt, and the zest and juice from 1 lemon. Chill.

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   2. Just before serving, toss the reserved diced cucumber with the herbs, a few pinches of salt, the olive oil, and the remaining lemon juice and zest.

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   3. Taste the soup for salt, pepper, and acidity, adding more lemon juice if needed, then serve in chilled bowls with the cucumber-herb relish.

* Per serving · 4 servings · Values may vary.

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