Chilled Cucumber Buttermilk Soup
Just a handful of ingredients are needed for this refreshing cucumber soup.
Servings: 4 to 6
Ingredients:
Chilled Cucumber Buttermilk Soup
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 6 servings: About | - |
| cal | 100 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 305 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 1% |
| vit A | 5% |
| vit C | 10% |
| folate | 8% |
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3 cup (750 mL) buttermilk
1 cucumber, peeled and chopped
1/3 cup (75 mL) sour cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
Pinch white or black pepper
Garnish:
Half cucumber, grated and squeezed
4 radishes, grated
2tbsp (25 mL) minced fresh chives or dill
Preparation:
In blender, blend together buttermilk, cucumber, sour cream, lemon juice, sugar, salt and pepper until smooth. Cover and refrigerate until cold, about 1 hour.
Garnish: Pour soup into serving bowls; sprinkle with cucumber, radishes and chives.
Garnish: Pour soup into serving bowls; sprinkle with cucumber, radishes and chives.
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