2 English cucumbers (about 1 lb); peeled and chopped into quarter pieces
2-3 green onions, sliced (white and green parts)
2 tbls chopped fresh dill
1 tsp lime zest
juice of 1 lime
1 cups buttermilk
1/2 cup cream
1/2 cup chicken stock(homemade if you have it)
1 1/2 tsp Kosher salt (less if you are using store bought stock)
1/2 tsp fresh cracked pepper.
In a food processor, add the cucumber, green onions, dill and lime zest. Process for about a minute and until it's an even texture. You may need to scrape down the sides once. Yield should be about 2 cups of pulp. Remove and drain excess moisture through a fine mesh seive. Drain for 5 minutes without pressing. Put drained cucumber mixture in a large bowl and add the lime juice. Mix with a spoon. Add the remaining ingredients and combine throughly. Pour in a 1 quart container and let sit refrigerated over night. Serve cold with cheese straws for a light lunch.
Yummy for the tummy!