Chilled Cream of Cucumber Soup with Dill

Yield:
Approximately 2 cups, serving
Level:
Easy
Ingredients
  • 2 cucumbers, peeled and seeded
  • 1/2 cup chilled buttermilk
  • 1/2 cup chilled lowfat sour cream
  • 2 1/2 teaspoons distilled white vinegar
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried, crumbled
Directions
  • In a blender or food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes. Divide the soup between 2 chilled bowls.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chilled Mango and Cucumber Soup