Cucumber Buttermilk Soup
Ingredients
| 3 English cucumbers | ||
| 1 quart buttermilk | ||
| 1/4 cup fresh tarragon | ||
| big pinch of kosher salt | ||
| 1 tbs fresh parsley, chopped | ||
| 1 clove garlic, chopped | ||
| fresh basil leaves for garnish | ||
| drizzle of extra virgin olive oil |
This is a wonderful soup with the sweetness of cucumbers and the tartness of buttermilk. It is meant to be served cold.
- In a blender or food processor, combine all of the ingredients and process until very smooth.
- Taste for seasoning and adjust if necessary.
- Cover and chill for several hours before serving.
- Garnish with fresh basil leaves and a drizzle of olive oil.
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