Cucumber Buttermilk Soup
|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.