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Home » Recipes » Chilled Cream Of Cucumber Soup With Dill

Chilled Cream Of Cucumber Soup With Dill Recipe

Name: Chilled Cream Of Cucumber Soup With Dill
Ingredients: 2 x Cucumbers peeled, seeded; 1/2 c. Chilled buttermilk; 1/2 c. Chilled lowfat lowfat sour cream; 2 1/2 tsp Distilled white vinegar; 1 tsp Extra virgin olive oil; 1 1/2 tsp Snipped fresh dill (or possibly 1/2 tspn dry dill, crumbled)

by Global Cookbook

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Servings: 2

Ingredients

Cost per serving $1.34 view details

2 x Cucumbers peeled, seeded
1/2 c. Chilled buttermilk
1/2 c. Chilled lowfat lowfat sour cream
2 1/2 tsp Distilled white vinegar
1 tsp Extra virgin olive oil
1 1/2 tsp Snipped fresh dill (or possibly 1/2 tspn dry dill, crumbled)

Directions

In a blender or possibly food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the lowfat sour cream, the vinegar, the oil, the dill and salt to taste and refrigeratethe soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 min. Divide the soup between 2 chilled bowls.
This recipe yields approximately 2 c., serving 2.

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Amount Per Serving	%DV
Serving Size 274g
Recipe makes 2 servings
Calories 174
Calories from Fat 126	72%
Total Fat 14.37g	18%
Saturated Fat 7.28g	29%
Trans Fat 0.0g
Cholesterol 32mg	11%
Sodium 113mg	5%
Potassium 374mg	11%
Total Carbs 7.77g	2%
Dietary Fiber 1.0g	3%
Sugars 6.97g	5%
Protein 4.09g	7%

Chilled Cream Of Cucumber Soup With Dill Recipe

Ingredients