Chilled Cream of Cucumber Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time. Ingredients:
2 cucumbers, peeled and seeded |
1/2 cup buttermilk, chilled |
1/2 cup nonfat sour cream, chilled |
2 1/2 teaspoons white vinegar |
1 teaspoon olive oil |
1/2 teaspoon dried dill, crumbled |
Directions:
1. Coarsely purée cucumbers in a blender or food processor.
2. Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
3. Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
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