chilled cream of cucumber soup

Name: Chilled Cream of Cucumber Soup
Prep time: 10 min
Cook time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 - cucumbers, peeled and seeded; 1/2 cup(s) buttermilk, chilled; 1/2 cup(s) nonfat sour cream, chilled; 2 1/2 teaspoon(s) white wine vinegar; 1 teaspoon(s) olive oil; 1 teaspoon(s) chopped fresh dill or 1/2 tsp dried dill, crumbled

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I have to be honest here. I'm not a big fan of cucumbers and dill and I have never eaten this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it came out fine. Cook time is chill time.

yield 2 Cook time is chill time

prep time 10 Min

cook time 30 Min

method No-Cook or Other

Ingredients For chilled cream of cucumber soup

2

cucumbers, peeled and seeded
1/2 c

buttermilk, chilled
1/2 c

nonfat sour cream, chilled
2 1/2 tsp

white wine vinegar
1 tsp

olive oil
1 tsp

chopped fresh dill or 1/2 tsp dried dill, crumbled

How To Make chilled cream of cucumber soup

1
Coarsely purée cucumbers in a blender or food processor.

2
Transfer to a metal bowl and whisk in remaining ingredients and salt to taste. Cover bowl and chill 30 minutes, stirring occasionally.
3
Serve in chilled bowls.
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