Recipe chilled cucumber Chilled Cucumber Soup


Chilled Cucumber Soup How to prepare

Ingredients Recipe chilled cucumber


• 5 large cucumbers, peeled, seeded and quartered
• 1/2 c chopped mild onion (such as vidalia)
• 1-2 cloves minced garlic (degermed)
• 3 c low- or nonfat buttermilk
• 1 c nonfat plain yogurt
• 1/3 c fresh dill sprigs OR fresh spearmint leaves (not both)
• 2 Tablespoons fresh lemon juice
• salt and pepper to taste
• pinch of cayenne pepper (optional)

Method of cooking Chilled Cucumber Soup


Combine onion, garlic, mint (or dill) and 1/2 c buttermilk in blender and puree thoroughly (don't want large chunks of either). Pour into large container. Coarsely puree the remaining ingredients together in several batches, dividing the buttermilk and yogurt to provide enough liquid for each batch. Add to the onion mixture. Taste for seasoning and adjust salt, pepper, or more lemon juice.
Refrigerate for at least 2 hours before serving. Keeps for several days. Serving suggestions: Garnish with mint leaves or dill sprigs, a dollop of sour cream, freshly toasted french bread croutons (rub cut garlic clove over crust, thinly slice bread, brush with olive oil and toast till lightly brown).

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