GREEN GODDESS SIPPER, SOUP OR SHOTS

Makes about 4 cups

The first time I made the Demi-Goddess Dressing, I just couldn’t get enough

of its bright flavor. And when I found myself licking my fingers, I realized I

had to find a more refined way to get my fill of the stuff. The answer was this

soup, which uses some of the dressing and then doubles up on many of the

flavors that make it so alluring. There’s more buttermilk, more cucumber,

more citrus and more herbs. And there are three ways to enjoy this cold

treat: traditionally, as a soup; on the rocks, as a sipper; or in shot glasses, as a

quick refresher or an accompaniment to a salad that you’re serving as a

starter.

1 cup (240 ml) buttermilk (well shaken before measuring)

½ cup (120 ml) Demi-Goddess Dressing

1 English (seedless) cucumber, peeled, trimmed and cut into small chunks

1 small to medium zucchini, scrubbed, trimmed and cut into small chunks

Juice of ½ lemon or lime

About 1 teaspoon fine sea salt

A small handful of mixed fresh herbs, such as dill, mint, basil, tarragon or fennel fronds,

coarsely chopped

Plain Greek yogurt, for serving (optional)

Additional minced fresh herbs, for serving (optional)

WOR K I NG A H E A D

The soup will keep for up to 3 days in a tightly sealed container.

Put the buttermilk, Demi-Goddess, cucumber, zucchini, citrus juice and ½

teaspoon of the salt in a blender and whir on medium to high speed until you

have a smooth emulsion. Depending on the power of your blender, this

might take a little longer than you expect — you want it to be as smooth as

possible, so keep going. Taste for salt — you’ll probably want more — and

then toss in the herbs, whir and taste again. Remember that flavors dull

when chilled and this mix is going to be served very cold.

Chill the soup for at least 4 hours and stir well before serving. (If feasible,

you can refrigerate the soup in the blender jar and just give it another whir

when you’re ready to serve it.)

If you’re serving this as a sipper, pour it over ice and pop a straw into each

glass. If you’ve got soup in mind, pour it into small bowls. If you’d like, top

either with a mini-dollop of yogurt and some herbs. If you’re looking for

something in between soup and sipper, pour it into shot glasses.