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Chilled Cucumber-Dill Soup Recipe

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This recipe for Chilled Cucumber-Dill Soup is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 Lbs Large cucumbers Peeled, quartered and seeded
1 Cup Scallions Chopped
3 Cups Fresh dill Ends picked, loosely packed
1 Oz Roasted garlic
8 Oz Fresh lemon juice
64 Fl oz Buttermilk, reduced fat
32 Oz Plain yogurt
2 Tsp Salt
½ Tsp White pepper
Dash To taste Tabasco
Directions:
Directions:
1. Thinly slice half of the cucumbers and half of the scallions and set aside.
2. Coarsely chop the remaining cucumbers and scallions, combine with dill, roasted garlic,
lemon juice, buttermilk and yogurt. Place mixture in food processor or blender and
process until smooth. Add salt, while pepper and Tabasco, adjusting to taste. Add
reserve cucumber and scallion slices and stir.
3. Chill at least two hours before service.
Number Of Servings:
Number Of Servings:
24

 

 

 

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