Categories: cucumbers, dill, healthy, soups, summer

Ingredients

• THE SOUP:
• 2 pounds of cucumbers (I used 3 large)
• 1 cup buttermilk, whole-milk yogurt, sour cream, or a mixture
• 1/2 cup coarsely chopped herbs, including basil, dill, cilantro, and lovage
• Sea salt and freshly ground pepper
• Zest and juice or 2 lemons, or to taste
• THE CUCUMBER RELISH:
• 2 Tbs minced chives or scallions
• 1 Tbs minced dill
• 2 Tbs each finely chopped basil and cilantro
• 1 lovage leaf, finely slivered
• 2 tsp olive oil

Directions

1. Peel and seed the cucumbers. Use one to make a cup of small dice, and set aside, then coarsely chop the rest. Puree in a blender or food processor, with the buttermilk, chopped herbs, 1/2 tsp salt, and the zest and juice from one lemon. Chill.

2. Just before serving, toss the reserved diced cucumbers with the herbs, a few pinches of salt, the olive oil, and the remaining lemon juice and zest.

3. Taste the soup for salt, pepper, and acidity, adding more lemon juice if needed, then serve in chilled bowls with the cucumber-herb relish.

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