Cold cucumber soup with cilantro
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2 lb. of English cucumbers (about 2 cucumbers), peeled and chopped
1 cup coarsely chopped cilantro
1/2 cup drained, oil-packed, sun-dried tomatoes
2 large garlic cloves, thinly sliced
2 jalapeno chilies, seeded and sliced
5 cups buttermilk
Salt, to taste
Using a food processor and working in batches if necessary, puree the cucumbers, cilantro, tomatoes, garlic and the chiles. Stop the machine and scrape down the sides once or twice.
With the motor running, add the buttermilk through the feed tube. Blend well. Transfer the soup to a container; season with salt. Cover and refrigerate until ready to serve.