Chilled Buttermilk-Vegetable Soup


(1 vote) 5 1

This is a wonderfully refreshing summer soup and makes a delightful first course.

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Time needed

20 min preparation

Serving Size / Yield

10 Cups


  • 2 limes
  • 6 C. buttermilk
  • 3 med. tomatoes, seeded and cut into 1/4-inch pieces
  • 1 seedless English cucumber, unpeeled and cut into 1/4-inch pieces
  • 1 ripe avocado, cut into 1/4-inch pieces
  • 1 C. loosely packed fresh cilantro leaves, chopped
  • 1 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • cilantro sprigs for garnish

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From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice.

In large bowl, combine lime peel and juice, buttermilk, tomatoes, cucumber, avocado, cilantro, salt and pepper; stir until blended.  OCver and refrigerate at least 2 hours or up to one day. Garnish each serving with a cilantro sprig.

Each serving: About 175 calories, 10g protein, 18g carbohydrate, 6g total fat (2g sat.), 8mg cholesterol, 632mg sodium.

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