Chilled Cream of Cucumber Soup
- 4 cucumbers, peeled and seeded
- 1 cup buttermilk, chilled
- 1 cup nonfat sour cream, chilled
- 1 Tbs. plus 2 tsp. white vinegar
- 2 tsp. olive oil
- 1 tsp. dried dill, crumbled
- Coarsely purée cucumbers in a blender or food processor.
- Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
- Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
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