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2 large cucumbers,
peeled, seeded, and sliced 1 cup buttermilk
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2 tablespoons white
vinegar
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1/2-cup light cream
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1 bunch green scallions,
sliced, including tops
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A few sprigs of fresh
parsley
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1-teaspoon salt
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1/2-teaspoon garlic
powder
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1/2-cup sour cream
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1-cup additional
cucumber, peeled, seeded and diced; reserve for garnish
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Puree cucumbers in food processor with
1/2 cup of the buttermilk and vinegar. Blend a few seconds. Add cream,
scallions, parsley, salt, garlic, and sour cream. Blend just enough to mix.
Refrigerate overnight. Before serving, stir in reserved cucumbers and
remaining 1/2 cup of buttermilk. Serves 4; on a hot day it
may serve only 2. |