Chilled Cucumber Soup Recipe
- 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
- 1. 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.
- 2. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired. Yield: 4 servings.
1 cup: 110 calories, 4g fat (3g saturated fat), 15mg cholesterol, 445mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 vegetable, 1/2 reduced-fat milk.
Reviews for Chilled Cucumber Soup
"I had a hard time finding a cucumber soup that was buttermilk based and not chicken stock based, so I was happy when I found this one. I also made it exactly as the recipe stated and it was awesome! Cool, fresh and lovely for summer, this is an excellent soup to make when you want something wonderful but don't have a lot of time. Do refrigerate it for at least several hours, though, because that makes the flavors really get happy!"
"This is a great summer soup. I added a bit of cayenne pepper for a little zing. Delicious !"