Chilled Cucumber Soup Recipe

Chilled Cucumber Soup Recipe photo by Taste of Home

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"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chilled Cucumber Soup Recipe

Prep: 10 min. + chilling

Yield: 4 Servings

10 10

Ingredients

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Directions

Cut four thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers.
Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 110 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 445 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 vegetable, 1/2 reduced-fat milk.

Originally published as Chilled Cucumber Soup in Light & Tasty June/July 2003, p44