Cold and Creamy Cucumber Soup

Vendor: Valley Family Farm
Type of Meal: Vegetarian

3 Pounds Cucumbers
1 1/2 cups well-chilled well-shaken Buttermilk
1 cup well-chilled Sour Cream
1/4 cup mild Olive Oil
2 1/4 tsp. chopped Fresh Dill
2 1/4 tsp. Sugar
1 1/2 tsp. salt
1 tsp. While Wine Vinegar
1/2 tsp. Balsamic Vinegar
Fresh Dill — for garnish

1. Peel Cucumber and halve lengthwise, then remove and discard seeds with a spoon.

2. Coarsely chop cucumbers and stir together with remaining ingredients in a large bowl.

3. Working in 2 batches, puree mixture in a blender until smooth, about 30 seconds, transferring to another large bowl.

4. Season with salt.

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