Serves: 6
Total Calories: 381
Stem, halve, seed, and roughly chop cucumbers. Melt butter in large, heavy saucepan. Add onions and cucumbers. Cover tightly and “sweat” the vegetables over medium heat for about 15 minutes. They should be soft, but not in the least brown. Stir in chicken broth and herbs. Remove from heat. Purée in small batches in blender. (Careful—hot liquids expand in the blender). Transfer purée to a large bowl; stir in buttermilk and salt and pepper to taste. Chill the soup for 4 hours minimum, and taste. Correct seasoning, if needed. Thin soup, if desired, with extra broth or buttermilk. Serve in chilled bowls with a thin lemon slice floating on top.
*This is best with garden cucumbers. If you have to use the waxed grocery store variety, you must peel them as well, which makes the soup less green.
This Summer Cucumber Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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