As the weather warms up chilled soups make a pleasant start to a meal. This one is really simple to prepare. No cooking required — just break out the blender.
3 cups buttermilk
1 medium english cucumber
small bunch parsley
small bunch dill
small bunch watercress
zest of 1 lime
1 T white wine vinegar or lemon juice
2 T extra virgin olive oil
hemp seed oil
Chop the cucumber and scallions. Reserve a few sprigs of dill and watercress for garnish. Blend everything except the yogurt and hemp seed oil on high speed for a few minutes until almost completely puréed. For a very smooth texture you could strain this through a sieve. Adjust with white pepper and salt. You may want to add more of a tang to this soup with extra buttermilk or vinegar/lemon juice.
Garnish with some of the greens, a dollop of yogurt and a drizzle of hemp seed oil.
This could also be used as a sauce for something like grilled shrimp. The contrast between spicy hot shrimp and cool green sauce would definitely work well.