I’m growing these delightful pickling cucumbers, and boy do they grow fast! This is a quick refreshing soup for brunch, lunch, or dinner.
1 lb cucumbers*
2/3 Cup buttermilk
2 springs fresh tarragon
3 springs fresh dill
salt and pepper
*If you are using a thin skinned cucumber like small pickling cukes or fresh english cucumbers, you can leave the skin on. If you’re getting those thick, waxy skinned ones at the grocery store, peel them. Those skins just don’t have the right texture.
Put the cucumbers and herbs in the food processor and blend until smooth. Add buttermilk and salt and pepper to taste. Blend 2 pulses. Chill. Serve the same day.
You can serve this in a martini glass or other fun glass with chilled shrimp or lump crab or lobster on the side. Very fancy cocktail party food!