- 5 large cucumbers, peeled, quartered lengthwise, and seeded
- 1 bunch scallions
- 1 bunch dill, ends picked
- 1 clove garlic, chopped
- Juice of 3 large lemons
- 4 cups buttermilk
- 1 cup plain yogurt
- Salt
- Freshly ground white pepper
- Dash of Tabasco
- Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.
- Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)
- Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.