Directions:
- In a blender, puree the chopped cucumbers with the chopped pepperoncini, the pickling liquid, 2 tablespoons of the dill, the yogurt and buttermilk until very smooth. Stir in the cumin and the remaining dill and season with salt. Refrigerate until chilled, about 30 minutes.
- Ladle the soup into 6 bowls. Serve each bowl with a whole pepperoncini and cucumber spears on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.03 Kcal (335 kJ) | ||
| Calories from fat | 12.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 2% | |
|---|---|---|---|
| Cholesterol | 4.89mg | 2% | |
| Sodium | 166.9mg | 7% | |
| Potassium | 295.9mg | 6% | |
| Total Carbs | 13.38g | 4% | |
| Sugars | 8.81g | 35% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 48.16 Kcal (202 kJ) | ||
| Calories from fat | 7.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.81g | 2% | |
|---|---|---|---|
| Cholesterol | 2.94mg | 2% | |
| Sodium | 100.44mg | 7% | |
| Potassium | 178.07mg | 6% | |
| Total Carbs | 8.05g | 4% | |
| Sugars | 5.3g | 35% | |
| Dietary Fiber | 0.7g | 5% | |
| Protein | 2.16g | 7% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 56.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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