Cucumber and Chive Soup With Lemon and Dill |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Quick and easy. This is a very simple and pure tasting soup. You may like to spice it up or vary the herbs with what you have on hand. Ingredients:
3 medium cucumbers |
1/3 cup chives, chopped |
1 cup plain nonfat yogurt (plus more for garnish) |
1 cup buttermilk (low or non-fat) |
2 tablespoons lemon juice |
1 teaspoon dried dill weed |
1 pinch salt |
1 tablespoon chives, chopped |
1 tablespoon flat leaf parsley, minced |
Directions:
1. Peel and halve lengthwise the cucumbers.
2. Scoop out the seeds with a spoon.
3. Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
4. In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
5. Refrigerate until serving time.
6. Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.
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