Chilled Cucumber Soup

Author Notes

This recipe came from a well known restaurant, The Buttery in Manchester, VT. It was located next to the famous Orvis Store and as a result the Buttery menu was geared to PGYs* from Massachusetts, Connecticut and New York.

This is another culinary surprise, once we served it at home the soup became an all time family favorite. Whenever any of our children visit us, after a long trip, this is the meal that they want when they arrive. Here it is with a few changes of our own.

Chilled Cucumber Soup

In a 5 Cup Blender – add
1 clove peeled garlic
1 dash of onion salt
1 tablespoon lemon juice
1 tablespoon Maggi Seasoning
Process in blender 5 seconds

– Add
2 tablespoons fresh dill or 1 teaspoon dry dill
½ cup sour cream
2 English cucumbers, peeled, cored and chopped.
Add the buttermilk to fill blender.

Process until completely blended, Soup should somewhat chunky.
Serve in bowls with tiny salad shrimp and garnish with chopped fresh dill.

Our favorite way is to serve the soup plain, accompanied with large “peel and eat” shrimp, a tomato salad and crusty herbed French bread.

*PGY This is a term - "Pink, Green and Yellows," that was used by a famous music critic with the New York Times, to describe the “country club” set who frequented the summer concerts at the Tanglewood Music Festival in Western Massachusetts. It referred to the current and fashionable golf and yacht club clothes dominated by the three colors, pink, green and yellow.
—ChezBob