Cucumber Soup

  • 2 medium english cucumbers
  • 1 cup buttermilk
  • 1/2 cup parsley
  • 1 tablespoon chives
  • 1 tablespoon dill
  • 1 tablespoon mint
  • 1/2tablespoon tarragon
  • 2 teaspoons lemon juice
  • 1 1/2 cups greek yogurt
Serves 4

Pre-Trip Preparation
Wash and cut cucumbers lengthwise, remove seeds and cut into 3/4" chunks.  Place one-half the cucumbers, buttermilk, parsley, chives, dill, mint, tarragon, and lemon juice in a blender.  Blend on high until finely chopped. Transfer to a bowl and repeat with remaining half.  Whisk in yogurt and transfer into a plastic container and place in the refrigerator or directly into your cooler.

Field Preparation
Serve and enjoy!