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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Adding a pound of small cooked shrimp makes this soup a perfect main course for a luncheon or light summer dinner. This soup should be eaten the same day it's made. Ingredients:
4 cucumbers, peeled, halved and seeded |
1 cup sour cream |
1 tablespoon minced fresh dill |
1 1/2 teaspoons sugar |
1 teaspoon dijon mustard |
1 garlic clove, minced |
3 cups buttermilk |
salt |
ground black pepper |
Directions:
1. Cut one of the cucumbers into 1/4 inch cubes and reserve. Process the remaining 3 cucumbers, sour cream, dill, sugar, mustard, and garlic, in a blender or food processor until smooth. Transfer to a large bowl or container. Stir in the buttermilk and reserved cubed cucumber. Season with salt and pepper. Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours). Season again with salt and pepper to taste before serving.
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