Chilled Cucumber Soup
- 4 to 5 cucumbers - (the first time I made this the cucumbers were fairly large and I could only fit 4 1/2 in the blender along with all the other ingredients)
- 1/2 cup chopped mint
- 6 scallions, chopped
- 2 tablespoons chopped fresh dill
- 1/2 cup fresh lemon juice
- 1/2 cup buttermilk
- 1 pint Greek yogurt
- Salt and freshly ground pepper
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.