Cool-down Cucumber-buttermilk Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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This recipe, from Southern Living's Best Recipes Made Lighter, is low in calories and cholesterol and is a perfect go-to summer soup, unique, different, and very flavorful. Enjoy it! Ingredients:
5 cucumbers |
1/2 tsp. salt |
6 green onions, chopped |
1/2 cup chopped fresh parsley |
1 tbsp. chopped fresh dill |
1 quart nonfat buttermilk |
1 (16 oz) carton reduced-fat sour cream |
1/4 cup lemon juice |
1/4 tsp. salt |
1/4 tsp. ground white pepper |
garnishes: thinly sliced cucumber, fresh parsley sprigs |
Directions:
1. Peel the cucumbers; cut in half lengthwise, and scoop out the seeds.
2. Place cucumber shells on a paper towel; sprinkle 1/2 tsp. salt evenly over both sides of cucumber.
3. Let stand 30 minutes.
4. Drain and coarsely chop.
5. Combine cucumber, green onions, and next 7 ingredients.
6. Place 1/3 of the mixture into the container of an electric blender; process 1 minute or until smooth.
7. Pour into a 3-quart container.
8. Repeat procedure twice with remaining mixture.
9. Cover and chill at least 3 hours.
10. Garnish, if desired.
11. ENJOY!
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