ingredients
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 1 cup buttermilk
- 1 garlic clove, pushed through a press
- 1 medium hothouse cucumber, peeled, seeded and sliced
- 4 green onions, trimmed and chopped
- 1/2 teaspoon dried tarragon
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
prepration
In a blender, combine all ingredients except parsley. Puree until smooth. Add salt and pepper to taste. Chill 1 hour. Garnish with parsley before serving.
