Cucumber and Buttermilk Soup
Photo: User:TreasuryTag, CC BY-SA 3.0
This cold cucumber and buttermilk soup is tangy, creamy and needs no cooking at all. The cucumbers are peeled and cut into small dice, so the soup stays crisp rather than turning into a puree. Scallions are used in generous quantity, giving a sharp green bite against the sour buttermilk, while tarragon adds a faint anise note. A spoonful of sugar rounds off the acidity. It makes a large batch.
Instructions
Peel all of the cucumbers so the soup stays pale and free of bitter skin.
Cut the peeled cucumbers into small dice, about ¼ inch on each side, so every spoonful has a little crunch.
Chop the scallions finely. They are used raw, so small pieces keep their bite from overwhelming the soup.
Combine the cucumbers, scallions, buttermilk, cream, tarragon, lemon juice and sugar in a large bowl or pot, and stir until evenly mixed.
Season with salt and pepper, tasting as you go. Dill can stand in for the tarragon if you prefer it.
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