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Chilled Cucumber Soup

Photo Credit
Africa studios/shutterstock
The Editors
Yield
4-2/3 cups
Category
Vegetables
Course
Side Dishes
Soup
Special Considerations
Vegetarian
Preparation Method
No Cook
Sources
Yankee Magazine
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Ingredients
3 cucumbers, peeled, seeded, and coarsely chopped
5 green onions, coarsely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
2 cups nonfat buttermilk
1 container (8-ounces) reduced-fat sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions

Combine all ingredients in a blender; pulse until finely chopped. Cover and chill 2 hours or until serving.

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The Old Farmer's Almanac Editors

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Comments

elaine (not verified)

6 years 5 months ago

Can I substitute the non fat buttermilk and reduced fat sour cream for raw full fat versions?

Ruby (not verified)

7 years 5 months ago

this sounds like i could learn to like buttermilk in something other than cornbread and biscuits! it occurs to me though that by adding lemon juice and/or sour cream, you could use skim milk and voila! you've made buttermilk.