Cool Cucumber Soup
Recipe courtesy of
Food Network Kitchen
- Total:
- 1 hr 15 min
- Prep:
- 15 min
- Inactive:
- 1 hr
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 100
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 20 milligrams
- Sodium
- 180 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
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.
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