Triple-Herb Cucumber Soup

Triple-Herb Cucumber Soup:

This sounds cool, refreshing, and like "my cup of tea":
(6 servings)

2 scallions, halved
1 small serrano chile, stemmed and seeded (always wear gloves*)
3 Persian* cucumbers, peeled, seeded and quartered
2 cups buttermilk
Sea* salt and freshly ground pepper
1 cup sour cream, plain Greek yogurt*, or creme fraiche*
2 t. chopped fresh dill
2 t. chopped fresh tarragon
1 cup water
2 T. chopped or snipped fresh garlic* chives, plus more for garnish
An edible flower blossom like a pansy or nasturtium for floating on top*

Using a 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 S&P. Stir in the sour cream and herbs. Refrigerate for at least 1 hour. To serve: ladle into individual bowls, sprinkle with chives, and float a blossom on top. VERY pretty!!!!

"Integrity reinforces a life with steel."

Love,

MM