Chilled Cucumber Soup
2 (16 oz) containers Greek yogurt or sour cream
1 ½ cups half and half (buttermilk can be used as a substitution)
3 cucumbers, unpeeled, seeded, chopped
¾ cup chopped red onion
8 chopped green onions, white and green parts
2 T kosher salt
1 T freshly ground black pepper
¾ cup freshly squeezed lemon juice (6 lemons)
¼ cup chopped fresh dill
In a large mixing bowl, stir together yogurt or sour cream, half and half (or buttermilk), cucumbers, red onion, salt and pepper.
Transfer the mixture in batches to the blender. Process until the cucumbers are pureed and then pour in another bowl. Continue processing until all is pureed. Cover with plastic wrap. Refrigerate until very cold. Just before serving, stir in lemon juice. Garnish with shrimp, lemon, fresh dill, mint, or radishes.
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