Chilled Cream of Cucumber Soup
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 6
- 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
- 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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Reviews
-
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
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What a nice lunchtime soup on a hot day! I was able to use cucumbers straight from the garden, and my own kefir and kefir sour cream instead of the buttermilk and sour cream. The vinegar added a nice tang - I used rice vinegar, as that was already on the counter. I used fresh dill and rather more than the recipe calls for - just pulled off a goodly clump of tender fronds. Very nice with boiled potatoes.
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Tweaks
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What a nice lunchtime soup on a hot day! I was able to use cucumbers straight from the garden, and my own kefir and kefir sour cream instead of the buttermilk and sour cream. The vinegar added a nice tang - I used rice vinegar, as that was already on the counter. I used fresh dill and rather more than the recipe calls for - just pulled off a goodly clump of tender fronds. Very nice with boiled potatoes.