Cucumber Buttermilk Soup Recipe

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0 votes | 1600 views
Servings: 6

Ingredients

Cost per serving $0.72 view details
  • 2 med cucumbers - (abt 1 lb) peeled
  • 2 x scallions, white part only minced
  • 2 c. low-fat buttermilk
  • 1 3/4 c. canned low-fat low-sodium chicken broth
  • 1/4 tsp salt (optional) Freshly-grnd black pepper to taste
  • 1 Tbsp. fresh lemon juice Minced fresh mint (optional) Paper-thin slices of unpeeled cucumber for garnish Grated lemon zest for garnish.

Directions

  1. Cut peeled cucumbers in half lengthwise. Scoop out and throw away the seeds. Coarsely grate the cucumber.
  2. In a large bowl, combine the cucumber, scallion, buttermilk, chicken stock, salt (if using), pepper, and lemon juice. Mix well. Cover and chill for several hrs till well chilled.
  3. To serve, stir the soup and ladle into small bowls or possibly c.. Sprinkle with minced mint (if using) and garnish with cucumber slices and lemon zest.
  4. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 204g
Recipe makes 6 servings
Calories 43  
Calories from Fat 8 19%
Total Fat 0.92g 1%
Saturated Fat 0.46g 2%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 455mg 19%
Potassium 226mg 6%
Total Carbs 5.63g 2%
Dietary Fiber 0.5g 2%
Sugars 4.86g 3%
Protein 3.45g 6%
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