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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (434g) Recipe makes 2 servings |
||
| Calories 149 | ||
| Calories from Fat 35 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 117mg | 4% | |
| Potassium 687mg | 19% | |
| Total Carbohydrate 23.7g | 7% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 12.6g | ||
| Protein 7.0g | 14% | |
Chilled Cream of Cucumber Soup
By: Annacia
Jun 11, 2006
I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time.
SERVES 2
Ingredients
- 2 cucumbers, peeled and seeded
- 1/2 cup buttermilk, chilled
- 1/2 cup nonfat sour cream, chilled
- 2 1/2 teaspoons white vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon dried dill, crumbled
Directions
1
Coarsely purée cucumbers in a blender or food processor.2
Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.3
Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
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Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Cookgirl
On Aug 28, 2009
This was pulled together in five minutes and made for a very refreshing, soothing dinner! I used two varieties of cucumbers from the garden and fresh dill. I skipped peeling the cucumbers, too. Full fat Bulgarian buttermilk, Tillamook full fat sour cream, doubled the amount of olive oil and vinegar (white balsamic). Fresh dill from the garden as well! Everything was pureed in a blender. Thanks for posting! Reviewed for Ramadan Tag Summer 2009
From: A Good Thing
On Jul 5, 2007
I thoroughly enjoyed this chilled soup!!! Love the dill in it! Thanks, Annacia. (:
From: JillAZ
On Jun 30, 2006
Very nice summer soup. Easy to prepare. The cucumbers give a nice body to the soup and the dill and cucumber flavors blend nicely. Thanks for sharing!
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