This is a wonderful cold soup for a hot summer day. I love the way the raisins give it a nice sweetness, and how the herbs lend a freshness. Adapted from The New York Times.
Ingredients
- 2 c buttermilk
- ½ c plain yogurt
- kosher salt
- 3 Persian cucumbers (7 ounces), cut into 1/4″ pieces
- ⅓ c golden raisins
- ¼ c walnut halves, coarsely chopped
- ¼ c finely chopped fresh dill
- ¼ c finely chopped chives
- ¼ c chopped mint
Instructions
- Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds. Then transfer to a large bowl.
- Add the cucumbers, raisins, walnuts, dill, mint, and chives. Stir well to combine and season to taste with more salt.
- Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight. Serve chilled.
Nadine's Nibbles 