Recipe courtesy of Diane Whitten, Food and Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 6 servings
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 large or 3 medium cucumbers*
● 2 cloves garlic
● 1-quart buttermilk* (see note below)
● ½ teaspoon cumin
● 1 tablespoon fresh dill*, chopped
● salt & pepper to taste
● Croutons for garnish (optional)
Peel and slice the cucumbers and cut the slices into finger-thick chunks. Large cucumbers can have tough seeds that may be cut out. Put all ingredients except croutons into a food processor or blender. Blend until smooth. Refrigerate at least ½ hour before serving. Serve with croutons.
Note: If you don’t have buttermilk, substitute 1% milk plus ¼ cup lemon juice.