This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Chilled Cucumber, Cilantro and Goat Cheese Soup
2 large cucumbers
1 lime, juice and zest
½ cup cilantro, chopped
1 cup buttermilk
10 ounces fresh chèvre
salt and freshly ground pepper
Peel the cucumbers, cut them in half lengthwise, and remove the seeds. Chop the cucumbers coarsely, and place them in a blender with the lime juice, cilantro, buttermilk and 8 ounces of the goat cheese. Blend until smooth. Add zest, and season with salt and pepper.
Chill well before serving, or add ice cubes to the blender if serving immediately.
Garnish with chunks of the remaining 2 ounces of fresh chèvre and a sprig of cilantro.