We had a great time at our Label Rouge Chicken BBQ in July. Everyone brought a side dish to share with others – something local. It was such a feast, we are going to post recipes with everyone so we can recreate our meal.
If you are interested in participating in the next order of Label Rouge Chicken from Jen Holloman and Jay Beetz, contact Ocean Song Farm. Meanwhile, enjoy this recipe that Carol Bloch shared for the Cucumber Buttermilk Soup
1 & ½ QUARTS LOWFAT BUTTERMILK
1 LARGE ENGLISH CUKE PEELED & SEEDED & CUT UP
1 LARGE VIDALIA ONION- CUT UP
½ BUNCH OF FRESH DILL( destemmed)
JUICE OF ONE WHOLE LEMON
1 TABLESPOON CHOPPED GARLIC
COARSE SALT TO TASTE
1/4 TSP GROUND CHIPOTLE PEPPER
PUT ALL IN BLENDER ON BLEND FOR 30-=60 SECONDS( DO NOT PUREE)
SERVE CHILLED AFTER REFRIGERATING 24 HOURS.
May be served with a tablespoon of crabmeat on top or one cooked shrimp- xtra yummy