This cool and inviting creamy soup is made with cucumbers and green onions pureed in a blender.
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2 cups buttermilk, *
1/2 cup sour cream
1 pound (2 medium) cucumbers, peeled, seeded, coarsely chopped
5 green onions, cut into 2-inch pieces
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
3/4 teaspoon salt
Fresh dill sprigs
*Substitute 2 tablespoons vinegar or lemon juice and enough milk to equal 2 cups. Let stand 5 minutes.
Combine all soup ingredients in large bowl; mix well.
Place half of mixture into 5-cup blender container. Cover; blend until smooth (2 to 3 minutes). Pour into large bowl; repeat with remaining mixture. Cover; refrigerate until thoroughly chilled (1 to 2 hours).
Garnish each serving with lemon slices and fresh dill sprigs.
Refrigerate overnight to enhance flavors.