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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 14 -ounce english (seedless) cucumbers |
1/2 clove garlic, minced |
kosher salt and freshly ground black pepper |
1 small scallion, trimmed and chopped |
1 cup buttermilk |
1 cup creme fraiche |
1 teaspoon minced fresh mint |
1 teaspoon minced fresh dill |
1 teaspoon minced flat-leaf parsley |
large pinch cayenne pepper |
freshly squeezed lemon juice, optional |
sliced cucumbers and scallions, for garnish |
Directions:
1. 1. Peel cucumbers, trim ends, and cut in half lengthwise. Scrape out centers and coarsely chop. Crush garlic and 1/4 teaspoon salt into a paste with flat side of a chef's knife. Combine cucumber, scallion, garlic, 1 1/4 teaspoons salt, buttermilk, and creme fraiche in a blender and process until completely smooth. Add half of each herb and all of cayenne. Pulse to combine.
2. 2. Transfer soup to a bowl, cover, and refrigerate until thoroughly chilled, about 1 hour. Season with salt and pepper, to taste, and lemon, if desired. Divide among 4 soup bowls; garnish with sliced cucumber, scallion and the remaining herbs.
3. Calories: 100
4. Total Fat: 5 grams
5. Saturated Fat: 3 grams
6. Total Carbohydrate: 9 grams
7. Protein: 5 grams
8. Sodium: 180 milligrams
9. Cholesterol: 20 milligrams
10. Fiber: 2 gram
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