Cucumber and Buttermilk Soup

Peel and roughly chop the cucumbers, then place them into a blender or food processor. Blend until completely smooth.

Finely slice the scallions, reserving some green tops for garnish. Add the sliced scallions to the blended cucumber.

Pour the buttermilk and cream into the blender with the cucumber mixture. Blend again until the soup is silky smooth and well combined.

Add the lemon juice and sugar to the soup, then blend briefly to incorporate. Taste and adjust the balance of tang and sweetness as desired.

Season generously with salt and pepper, blending once more for a few seconds to fully combine all flavors.

Pour the soup through a fine-mesh strainer into a large bowl for an extra-smooth texture, pressing gently with a spatula.

Cover the bowl tightly with plastic wrap and refrigerate the soup until thoroughly chilled. This step also allows the flavors to meld together.

Stir the chilled soup well before serving, then ladle into bowls and garnish with the reserved scallion greens and a crack of black pepper.