Lunch: Cucumber-Dill Soup with Scallions

Recipe by Bill Telepan and Andrew Friedman This is one of my favorite soups. It has to be served really cold so that you can appreciate the buttermilk and yogurt tang and the sharpness they add to the cucumbers. The Tabasco is optional, but I recommend i

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Cucumber-Dill Soup with Scallions

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.
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.)
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.

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