Chilled Cucumber-Buttermilk Soup
11 lb. cucumbers, peeled, seeded, and cut into chunks
2 medium celery ribs, coarsely chopped
1 small shallot, coarsely chopped
1 cup extra-virgin olive oil; more for garnish kosher salt
1 cup sour cream
1 cup buttermilk freshly ground black pepper chopped chives, for garnish In a blender, purée the cucumber, celery, shallot, olive oil, and 1 tsp. salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Whisk in the sour cream and buttermilk and season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.
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