Chilled Cucumber Soup
This is a wonderful way to use all those cucumbers that seem to become ripe at the same time! It’s so refreshing on hot summer days.
—Shirley Kidd, New London, MN
Prep: 10 min. + chilling • Makes: 4 servings
- 2 medium cucumbers
- 2 cups buttermilk
- ½ cup reduced-fat sour cream
- 1 ½ tsp. sugar
- 1 tsp. dill weed
- ½ tsp. salt
- ⅛ tsp. white pepper
- 2 green onions, chopped
- Fresh dill, optional
- 1. Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop the remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers.
- 2. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.
1 cup: 110 cal., 4g fat (3g sat. fat), 15mg chol., 445mg sod., 13g carb. (0 sugars, 1g fiber), 7g pro. Diabetic exchanges: 1 vegetable, ½ reduced-fat milk.