Cucumber and Chive Soup with Lemon and Dill


  • 3 medium Cucumbers
  • 1/3 cup chopped Chives
  • 1 cup plain non-fat yogurt
  • 1 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 teaspoon dried Dill weed
  • Pinch of salt
  • Garnish: 1 tablespoon each, chopped Chives and minced Parsley


Peel and halve lengthwise the Cucumbers. Scoop out the seeds with a spoon. Cut the Cucumbers into 1" chunks. Finely chop Cucumbers in food processor and drain. In a large bowl, stir together Cucumbers with the next six ingredients until blended. Refrigerate until serving time. Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped Chives and Parsley. Serves 4 to 6.

Cucumbers | Chives | Dill weed | Parsley