INGREDIENTS:

• 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

PREPARATION:

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.