Ingredients:
4 cucumbers, peeled and chopped
1 shallot, peeled and chopped
1 garlic clove, chopped
¼ cup fresh dill, picked
2 scallions, chopped
¼ cup Italian parsley leaves
Juice of 1 lemon
2 cups yogurt
2 cups sour cream
2 cups buttermilk
Kosher salt
Freshly ground black pepper
Dill, picked, for garnish
Cucumber, ¼ inch dice, for garnish
Directions:
Sprinkle the cucumbers with a little salt and place them in a colander and let drain for 30 minutes.
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Place all ingredients, along with the drained cucumbers in a blender and puree until smooth.
Season to taste with salt and pepper. Place into a pitcher and chill in the refrigerator until ready to serve.
Before serving garnish your bowls with freshly picked dill and diced cucumber. Pour the soup over the garnishes and serve.