Serves 6
• 1½ lbs. potatoes (about 2 large)
• 5½ cups buttermilk
• ⅔ cup chopped green onions
• 2 to 3 Tbs. chopped fresh dill weed, or 1 tsp. dried
• 3 cloves garlic, minced
• 1 large cucumber, peeled, seeded, and chopped
• 1 Tbs. finely chopped fresh cilantro (coriander leaves)
• ¾ to 1 tsp. salt, to taste
• pinch of ground cumin
1. Peel the potatoes and cut them in ½-inch dice. Boil them in salted water until they are just tender, then drain them.
2. Combine in a blender 2 cups of the buttermilk, ½ the cooked potatoes, ½ the chopped green onions, the dill weed, and the minced garlic. Blend at high speed until vegetables are puréed.
3. In a large bowl or tureen, stir together the purée, the remaining buttermilk, potatoes, and onions, the cucumber, the cilantro, the salt, and the cumin. Chill well before serving.
