This is one of my favorite soups. It has to be served really cold so that you can appreciate the buttermilk and yogurt tang and the sharpness they add to the cucumbers. The Tabasco is optional, but I recommend it to give a little kick at the end; it won't register as spicy, but you'll miss it if it's not there.


  • 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



1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

2. 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.)

3. 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.