Name: Cucumber-Dill Soup with Scallions
Yield: Makes 8 cups
Ingredients: 5 large cucumbers, peeled, quartered lengthwise, and seeded; 1 bunch scallions; 1 bunch dill, ends picked; 1 clove garlic, chopped; Juice of 3 large lemons; 4 cups buttermilk; 1 cup plain yogurt; Salt; Freshly ground white pepper; Dash of Tabasco

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Cucumber-Dill Soup with ScallionsSteven Torres

This is one of my favorite soups. It has to be served really cold so that you can appreciate the buttermilk and yogurt tang and the sharpness they add to the cucumbers. The Tabasco is optional, but I recommend it to give a little kick at the end; it won't register as spicy, but you'll miss it if it's not there.

Recipe notes

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