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Cucumber Soup Recipe

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This recipe for Cucumber Soup, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cucumbers
2 qt buttermilk
1 qt sour cream
3/4 c lemon juice
2 tsp salt
3 tbsp dill weed
1/2 c chopped parsley
8 scallions

Directions:
Directions:
Cut 12 thin slices from unpeeled cucumbers & reserve. Peel, seed & chop remainder of the cucumbers. Place half of the chopped cucumbers and 1 cup of buttermilk in an electric blender and blend until smooth. Pour into a large bowl. Then place the other half of the chopped cucumbers and 1 cup buttermilk into the blender. Add the sour cream, lemon juice, salt and dill weed and blend until smooth, then add the parsley and scallions and blend again until smooth.

Pour into the bowl with the first portion and, with a wire whisk, beat in the remaining buttermilk.

Chill. Garnish with the sliced cucumbers.

Number Of Servings:
Number Of Servings:
6

 

 

 

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