This was pulled together in five minutes and made for a very refreshing, soothing dinner! I used two varieties of cucumbers from the garden and fresh dill. I skipped peeling the cucumbers, too. Full fat Bulgarian buttermilk, Tillamook full fat sour cream, doubled the amount of olive oil and vinegar (white balsamic). Fresh dill from the garden as well! Everything was pureed in a blender. Thanks for posting! Reviewed for Ramadan Tag Summer 2009
Absolutely wonderful soup to make for very hot weather. Cooling and delicious. I grated 1 (very big) English cucumber on the large holes of my box grater, as I would for tzatziki, for a little texture. The buttermilk and dill do wonderful things to the cucumber.
What a nice lunchtime soup on a hot day! I was able to use cucumbers straight from the garden, and my own kefir and kefir sour cream instead of the buttermilk and sour cream. The vinegar added a nice tang - I used rice vinegar, as that was already on the counter. I used fresh dill and rather more than the recipe calls for - just pulled off a goodly clump of tender fronds. Very nice with boiled potatoes.
I thoroughly enjoyed this chilled soup!!! Love the dill in it! Thanks, Annacia. (:
Very nice summer soup. Easy to prepare. The cucumbers give a nice body to the soup and the dill and cucumber flavors blend nicely. Thanks for sharing!