Triple-Herb Cucumber Soup


2 scallions, halved

1 small serrano chile, stemmed and seeded

3 cucumbers, peeled, seeded and quartered

2 cups buttermilk

Salt and Pepper

1 cup sour cream

2 Tsp chopped fresh dill

2 Tsp chopped fresh tarragon

2 Tbs chopped or snipped fresh chives, plus more for garnish



In food processor, coarsely chop the scallions and chile. 
Add the cucumbers and pulse until chunky. Transfer the 
mixture to a large bowl and stir in the buttermilk and 
1 cup water. Season to taste with the sour cream and herbs. 
Refrigerate for about 1 hour.