Cold Cucumber Soup with Cucumber Relish
Posted July 20, 2011 by
Ready Time 0 min Servings:


Peel and seed the cucumbers.  Cut 1 cup of cucumber into a small dice and set aside. Roughly chop the rest of the cucumbers.  Puree in a blender or food processor with the buttermilk, ½ c of the mixed chopped herbs, ½ tsp salt, and the zest and juice of 1 lemon. Just before serving, toss the reserved diced cucumbers with the remaining ½ c mixed chopped herbs, a few pinches of salt, the olive oil, and the remaining juice and zest. Test the soup for seasoning.  Serve soup with a spoonful of the relish on top.