Chilled Cucumber Soup
"A lovely cold soup for a Summer brunch or dinner. A light sandwich or salad goes well with this. This was a recipe that my grandmother passed down to all the girls in the family."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 quart buttermilk
- 2 cups sour cream
- 3 cucumbers, peeled,seeded and chopped
- hot sauce
- parsley sprig, for pretty
directions
- Blend the buttermilk and sour cream until smooth.
- Add the hot sauce if you use it and mix well.
- Add the peeled, seeded and chopped cucumbers.
- Chill for several hours before serving.
- Garnish each bowl with parsley sprigs.
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RECIPE SUBMITTED BY
Sandra Southwick
United States
I’m a naturalized Texan. That means I’m here by choice, not be accident of birth. I was raised in New Jersey where Mom was the queen of the kitchen and I cut my teeth on a wooden spoon, literally. My husband and I live on 6 acres (small for Texas) with horses, dogs, cats and a pet snake. My favorite foods are casseroles that I can dump leftovers in. The same with soups. My husband is an easy-keeper, fortunately, so he eats anything I put in front of him.
The first thing Mom taught me to make was a cream sauce and then gravy. She said if I learned that, all the rest was easy. She was almost right. I can’t make pie crust to save myself. Thank goodness for Pillsbury Redi-crust in a box. My bread machine is my other life saver. I won’t call myself a baker, having NEVER made bread from scratch. Speaking of life savers, try Ore-Ida’s frozen mashed potatoes. My family can’t tell the difference, except I’ve been asked to “Please leave in some lumps”.
