Cool Cucumber Soup

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Ingredients
Directions

1. Peel cucumbers, trim ends, and cut in half lengthwise. Scrape out centers and coarsely chop. Crush garlic and 1/4 teaspoon salt into a paste with flat side of a chef's knife. Combine cucumber, scallion, garlic, 1 1/4 teaspoons salt, buttermilk, and creme fraiche in a blender and process until completely smooth. Add half of each herb and all of cayenne. Pulse to combine.

2. Transfer soup to a bowl, cover, and refrigerate until thoroughly chilled, about 1 hour. Season with salt and pepper, to taste, and lemon, if desired. Divide among 4 soup bowls; garnish with sliced cucumber, scallion and the remaining herbs.

Calories: 100

Total Fat: 5 grams

Saturated Fat: 3 grams

Total Carbohydrate: 9 grams

Protein: 5 grams

Sodium: 180 milligrams

Cholesterol: 20 milligrams

Fiber: 2 gram


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