- 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
- 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.
Originally published as Chilled Cucumber Soup in Light & Tasty June/July 2003, p44
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Reviewed Jul. 19, 2010
This is a great summer soup. I added a bit of cayenne pepper for a little zing. Delicious !