Quick to prepare and ever so cooling in the hot weather, this chilled soup belongs in every refrigerator. If you prefer a soup with more texture, don’t blend it as long. Using unpeeled cucumbers will give the soup a beautiful light green color.
2 medium cucumbers, peeled and sliced (leave unpeeled if using English/burpless/seedless)
¼ C plain yogurt- whole milk, low-fat or Greek
½ C buttermilk – whole milk or low-fat
1 T shallot, minced
1 t garlic, minced
1 T fresh squeezed lemon juice
1 t maple syrup
½ t ground cumin, cardamom or coriander
¼ t cayenne pepper (optional)
1 T fresh dill
Chopped fresh dill or chives – for garnish
Lay the cucumber slices on a tray or sheet pan lined with paper towel. Salt the cucumbers and let them “sweat” for 20 minutes to let them release moisture.
In a blender or food processor, process all the ingredients until smooth. Taste for salt and pepper. Chill at least one hour or overnight. Ladle into bowls and garnish with fresh herbs. Serves 3-4.