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Chilled Cucumber and Chive Soup

By Chef Dee Johnston on August 28, 2018

Chilled Cucumber and Chive Soup

Chilled Cucumber and Chive Soup

An original Dee thing

Serves 6 as an appetizer soup

 

What you’ll need:

2 medium cucumbers, peeled, seeded and diced (about 2 cups)

1 bunch chives, chopped  (about 1/2 cup)

1/4 cup chopped parsley

2 green onions, including tops, thinly sliced

1 large clove finely minced garlic

2 – 3 cups chilled buttermilk

1/2 cup sour cream

Salt and freshly ground pepper to taste

*Save some of the green onion tops and chives for serving soup

 

Steps:

  1. In a blender, puree cucumbers, chives, garlic, green onions and parsley with 1 cup of the buttermilk and the sour cream.
  2. Pour into a bowl or pitcher and add remaining buttermilk to your liking.  Adjust seasonings.  Chill for at least 4 hours.
  3. Stir again before serving and top with a few sprinkles of sliced chives or green onion tops.

This soup is best served iced cold!

For an elegant presentation, serve in small bowls which are set into a bed of cracked ice.

 

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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