Chilled Cucumber Soup

Recipe for Chilled Cucumber Soup
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Ingredients

3 cucumbers, peeled, seeded, and coarsely chopped
5 green onions, coarsely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
2 cups nonfat buttermilk
1 container (8-ounces) reduced-fat sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Combine all ingredients in a blender; pulse until finely chopped. Cover and chill 2 hours or until serving.

Yield: 

4-2/3 cups

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Reader Comments

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substitute ingredients

Can I substitute the non fat buttermilk and reduced fat sour cream for raw full fat versions?

food substitutions

Hello, Elaine. That is what we call chef’s preference. Enjoy!

this sounds like i could

this sounds like i could learn to like buttermilk in something other than cornbread and biscuits! it occurs to me though that by adding lemon juice and/or sour cream, you could use skim milk and voila! you've made buttermilk.