A refreshing soup for a hot day! And it’s really easy. (And it’s a really fast way to use up some of the million cucumbers you’ve got building up from your garden and your CSA box … ) I didn’t totally make it up — there are lots of recipes like this out there with dill. Cucumber goes so well with herbs, though, that you could pretty much do it with any soft leafy herb — cilantro would be good, mint would be good …
Cucumber Buttermilk Soup
- 2 cucumbers, peeled and seeded (slice them in half lengthwise and scrape the seeds out with a spoon)
- 2 cloves garlic
- about a quarter-cup of red onion
- a couple nice sprigs of basil
- ground coriander, salt, and pepper to taste
Roughly chop the cucumbers and toss them in a food processor. Add the garlic, red onion, and basil. Blitz ’em for a minute until you have smallish chunks, and then add some buttermilk and blend again, adding more buttermilk if necessary, until you get the texture you like. (Go easy to begin with– you can always add more buttermilk, but you can’t take it out.) I like the soup right around the same consistency as applesauce. Season with coriander, salt, and pepper, and chill for a couple of hours to let the flavors blend. Serve cold!