- Food Processor (A versatile appliance for chopping cucumbers, scallions, and making dill-infused oil.)
- High-Speed Blender (For blending soups smoothly to achieve a silky texture.)
- Large Pot with Lid (Essential for cooking the soup on medium heat without burning or sticking.)
- Cutting Board (Needed for safely preparing and chopping vegetables.)
- Chef's Knife (A sharp knife ideal for slicing cucumbers and scallions finely.)
- Mixing Bowls (Various sizes, useful for combining ingredients or serving the final dish.)
- Silicone Spatula (For stirring and ensuring even distribution of flavors in the soup.)
- Measuring Cups & Spoons (To accurately measure ingredients like salt, pepper, and other spices.)
- Blender or Immersion Stick Mixer (Optional, Can be used for pureeing soups directly in their pot if preferred.)
- Glass Storage Containers with Lids (Ideal for storing the soup after it has cooled to preserve freshness and flavor.)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About