Triple-Herb Cucumber Soup
May 2007
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6 servings Prep: 10 mins(plus chilling)
Ingredients
- 2 scallions, halved
- 1 small serrano chile, stemmed and seeded
- 3 cucumbers peeled, seeded and quartered
- 2 cups buttermilk
- Salt and pepper
- 1 cup sour cream
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh tarragon
- 2 tablespoons chopped or snipped fresh chives, plus more for garnish
Directions
- Using a food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until chunky. Transfer the mixture to a large bowl and stir in the buttermilk and 1 cup water. Season to taste with salt and pepper. Stir in the sour cream and herbs. Refrigerate for about 1 hour.