Tuesday, August 5, 2014

Chilled Cucumber Tarragon Soup

I don't often have buttermilk in the fridge but the other day a recipe called for just a wee bit. At the store they were out of the small cartons and I was forced to purchase a quart of buttermilk-eek, what now? Cucumbers and Parade Magazine to the rescue. I just happened to see this recipe in the Sunday paper and it turns out to be a pretty good chilled soup. Although the corn is just a garnish, it's important-don't omit.

3 cups low fat buttermilk
2 English cucumbers, peeled and chopped
1/4 cup fresh tarragon
1 cup frozen sweet corn, thawed
a few basil leaves, sliced

In a blender or processor, whirl up the buttermilk, cucumber, tarragon and about a t of salt. Transfer to bowl and chill several hours. To serve, garnish with some corn and fresh basil. Makes a nice light first course of a summer night :-)