2 cucumbers peeled & seeded
2 celery stalks (to equal 1/2 c.)
1/2 c. snipped parsley
1/2 c. cilantro leaves (optional)
1 qt. buttermilk
2 c. sour cream
2 tbsp. lemon juice
2 green onions, tops included
Salt & white pepper to taste

Cut 8 thin slices from 1 cucumber. In a blender or food processor fitted with the steel blade puree cucumber, celery, parsley, onions and cilantro with 2 cups of the buttermilk until mixture is smooth. Transfer the mixture to a large bowl and whisk in remaining buttermilk, sour cream and lemon juice. Chill the soup for at least 6 hours.

Serve in chilled bowls or may garnish with the reserved slices of cucumber. A sprig of fresh dill is a nice touch but not available in many areas.

NOTE: If blender or food processor is available - you may mince the ingredients. More work but worth it in hot weather.