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Chilled Cucumber Soup

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For a refreshing way to cool off in the hot summer months, try this chilly soup.

Ingredients

  • 2 English cucumbers, peeled, cored and cut into 1-inch pieces (about 5 C.)
  • 1 1/4 C. buttermilk
  • 1/3 C. light sour cream
  • 1 Tbs. rice vinegar
  • 2 tsp. dill
  • 1 small garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • Dill sprigs, grated radishes or cucumber slices
  • (opt.)

Directions

Save 1/2 C. chopped cucumber, set aside. Place remaining cucumber into blender. Add buttermilk; cover and blend until completely smooth. Add sour cream, vinegar, dill and garlic, salt and pepper to blender; blend until smooth. Pour into large bowl; stir in reserved cucumber. Cover and refrigerate 1-2 hours. Garnish with dill sprigs, grated radish or cucumber slices, if desired.

4 servings (4 C.)

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