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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups chopped peeled cucumber, divided |
1 cup chopped spinach |
4 cups low-fat buttermilk, divided |
1 cup chopped green bell pepper, divided |
2 tablespoons minced fresh cilantro |
1 tablespoon chopped seeded jalapeño pepper |
2 tablespoons fresh lime juice |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup sliced green onions |
3/4 cup reduced-fat sour cream |
cilantro leaves (optional) |
Directions:
1. Place 1 cup cucumber, spinach, 2 cups buttermilk, 1/2 cup bell pepper, and the next 5 ingredients (bell pepper through black pepper) in a blender, and process until smooth.
2. Pour pureed mixture into large bowl; stir in 1 cup cucumber, 2 cups buttermilk, 1/2 cup bell pepper, and onions. Ladle soup into bowls; top with sour cream. Garnish with cilantro leaves, if desired.
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