Cucumber and Buttermilk Soup

Ingredients

• 1500 gCucumber
• 400 gGreen onion
• 1440 mlButtermilk
• 240 mlCream
• 6 gTarragon
• 30 mlLemon
• 12.5 gSugar
• 5 gSalt
• 1.5 gPepper

Instructions

1. 1

   Preparation

   • Peel the cucumbers, halve lengthwise and cut into about 6 mm (¼ inch) dice.
   • Finely chop the scallions (keep some of the green tops for garnish).
   • In a large bowl whisk together the buttermilk, cream, tarragon, lemon juice and sugar.
   • Fold in the cucumber dice and chopped scallions, season with salt and pepper.
   • Cover and chill at least 30 minutes (1–2 hours preferable) to let flavors meld.
   • Taste again before serving. Ladle into bowls and garnish with reserved scallion greens and tarragon.