Cucumber-Buttermilk Soup

Name: Cucumber-Buttermilk Soup
Total time: 1 min
Ingredients: 3 (21 oz. total) cucumbers; 2 cups whole buttermilk; 1 cup plain whole-milk yogurt; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh tarragon, plus more for garnish; 1 tablespoon fresh lemon juice plus 1 tsp. lemon zest (from 1 lemon); 1 teaspoon kosher salt

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Total: 1 hours, 15 minutes

Servings: 4

Author : Southern Living Test Kitchen

Ingredients

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3 (21 oz. total) cucumbers2 cups whole buttermilk1 cup plain whole-milk yogurt3 tablespoons chopped fresh mint3 tablespoons chopped fresh tarragon, plus more for garnish1 tablespoon fresh lemon juice plus 1 tsp. lemon zest (from 1 lemon)1 teaspoon kosher salt

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Instructions

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Step 1

Peel, seed, and chop 2 of the cucumbers. Thinly slice remaining cucumber to equal 1/4 cup rounds. (Discard remaining cucumber, or reserve for another use.) Process chopped cucumbers, buttermilk, yogurt, mint, tarragon, lemon zest and juice, and salt in a blender until very smooth, about 2 minutes, stopping to scrape down sides as needed. Chill 1 hour.

Step 2

To serve, top with a swirl of buttermilk, and garnish with diced cucumber and fresh tarragon leaves.