Chilled Cucumber Buttermilk Soup
26 people added this to their Recipe Box
This recipe makes 6 servings
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 |
- Portion size: 4 to 6
Just a handful of ingredients are needed for this refreshing cucumber soup.
Ingredients
- 3 cup 3cupbuttermilk
- 1 1cucumbercucumbers, peeled and chopped
- 1/3 cup 1/3cupsour cream
- 1 tbsp 1tbsplemon juice
- 1 tsp 1tspgranulated sugar
- 1/2 tsp 1/2tspsalt
- 1 Pinch 1Pinchwhite pepper or black pepper
- Garnish:
- 1 Half 1Halfcucumbercucumbers, grated and squeezed
- 4 4radishradishes, grated
- 2 tbsp 2tbspminced fresh chivefresh chives or fresh 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.
