This is an old recipe from Perla Meyers’ Seasonal Kitchen. I was making lamb for guests one night, and my friend Kitty, who is a wonderful cook and entertains all the time, suggested this for a first course. It was perfect! And, since we live in Los Angeles it’s perfect all year ’round! If you’ve got a cold soup you love, please share….
(serves 8 to 10 as a first course)
1/2 cup chopped dill
1/2 cup chopped parsley
6 scallions, chopped
1/4 cup lemon juice
1 quart buttermilk
1 pint yogurt (not low-fat or fat-free…I use Greek yogurt)
Peel the cucumbers, cut them in half lengthwise and remove seeds. Sprinkle with salt and let them stand for 30 minutes to drain. Chop coarsely and place in a blender with parsley, scallions, dill, lemon juice, buttermilk, and yogurt. Add salt and pepper and chill. (I make this the night before….) Garnish with chopped cucumber and/or mint leaves, if you like.
Other Recipes from Kitty