yummy! i like "different" foods and this definitely qualified! there was hottness from the peppers, tanginess from the buttermilk, and a licoricey taste from the tarragon. i thought it was fantastic and just kept getting better after a few days. i even drank it out of a big cup for lunch one day! tom thought there was "too much going on" and that he couldn't really enjoy the flavors as a whole. he only managed a couple bites before he was done but i really loved it. it's the perfect light meal or snack for a really hot, steamy summer day!
Triple-Herb Cucumber Soup
Regina SchramblingFrom Every Day with Rachael RayMay 2007
MAKES SIX SERVINGSPrep Time: 10 min (plus chilling)
2 scallions, halved
1 small serrano chile, stemmed and seeded
3 cucumbers — peeled, seeded and quartered
2 cups buttermilk
Salt and pepper
1 cup sour cream
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon
2 tablespoons chopped or snipped fresh chives, plus more for garnish
Using a food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until chunky. Transfer the mixture to a large bowl and stir in the buttermilk and 1 cup water. Season to taste with salt and pepper. Stir in the sour cream and herbs. Refrigerate for about 1 hour.
it was really easy and fast to make. the longer it sat the better it got too. enjoy a cool, refreshing soup on these hot summer days! keep eating...
