Tapawingo’s Chilled Cucumber Soup

  in Recipes, Soups and Stews, Vegetarian

3 six-inch cucumbers (or 2 English cucumbers)peeled, quartered, and seeded
1/4 cup chopped white or yellow onions
1 peeled garlic clove
2 cups buttermilk

Puree cucumbers and onions (in batches, if necessary) in a blender, using the buttermilk as the liquid medium.

Pour through a sieve into a large bowl to remove any remaining large pieces.

Then add:
2  cups sour cream, whisked till completely smooth
16 oz plain yogurt, whisked till completely smooth
1  cup milk
1  teaspoon salt
3  tablespoons lemon juice
2  tablespoons chopped fresh dill
1  tablespoon chopped fresh chives
2  tablespoons granulated sugar (more or less to taste)

Stir this mixture till combined, cover and chill overnight before serving, for the best flavor. Garnish with dill sprigs and/or fresh borage flowers, if desired.

Serves 8 – 10