Cool Cucumber Soup

2  medium cucumbers
1 cup buttermilk
1/4 cup parsley
1 teaspoon chives
1/2 teaspoon dill
1/4 teaspoon mint
1 pinch of  tarragon
2 teaspoons lemon juice
1 1/2 cups yogurt
If cucumbers have been waxed, peel them. Cut in half lengthwise and scoop out the seeds. Cut the flesh into chunks. Place the cucumbers, buttermilk, parsley, chives, dill, mint, tarragon and lemon juice in a blender. Blend at high speed for 10-15 seconds or until finely chopped. Transfer to a bowl. Whisk in yogurt and chill before serving.

Ease of Preparation: Easy

Preparation Time: 10 min
chill before serving

Servings: 4

Recipe By: Jean Rogers

From: Cooking With the Healthful Herbs