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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
two 14 to 16 ounce english (seedless) cucumbers |
1/2 clove garlic, minced |
1 1/2 teaspoons kosher salt plus more to taste |
1 small scallion, trimmed and chopped |
2 cups buttermilk or 1 cup milk plus 1 cup sour cream |
1 teaspoon minced fresh mint |
1 teaspoon minced fresh dill |
1 teaspoon minced flat-leaf parsley |
large pinch cayenne pepper plus more to taste |
freshly ground black pepper to taste |
freshly squeezed lemon juice, to taste (optional) |
Directions:
1. Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
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