Chilled Cucumber and Chive Soup

An original Dee thing

Serves 6 as an appetizer soup

 

What you’ll need:

2 medium cucumbers, peeled, seeded and diced (about 2 cups)

1 bunch chives, chopped  (about 1/2 cup)

1/4 cup chopped parsley

2 green onions, including tops, thinly sliced

1 large clove finely minced garlic

2 – 3 cups chilled buttermilk

1/2 cup sour cream

Salt and freshly ground pepper to taste

*Save some of the green onion tops and chives for serving soup

 

Steps:

1. In a blender, puree cucumbers, chives, garlic, green onions and parsley with 1 cup of the buttermilk and the sour cream.
2. Pour into a bowl or pitcher and add remaining buttermilk to your liking.  Adjust seasonings.  Chill for at least 4 hours.
3. Stir again before serving and top with a few sprinkles of sliced chives or green onion tops.

This soup is best served iced cold!

For an elegant presentation, serve in small bowls which are set into a bed of cracked ice.