Cucumber Buttermilk Soup Recipe
Servings: 6
Ingredients
- 2 med cucumbers - (abt 1 lb) peeled
- 2 x scallions, white part only minced
- 2 c. low-fat buttermilk
- 1 3/4 c. canned low-fat low-sodium chicken broth
- 1/4 tsp salt (optional) Freshly-grnd black pepper to taste
- 1 Tbsp. fresh lemon juice Minced fresh mint (optional) Paper-thin slices of unpeeled cucumber for garnish Grated lemon zest for garnish.
Directions
- Cut peeled cucumbers in half lengthwise. Scoop out and throw away the seeds. Coarsely grate the cucumber.
- In a large bowl, combine the cucumber, scallion, buttermilk, chicken stock, salt (if using), pepper, and lemon juice. Mix well. Cover and chill for several hrs till well chilled.
- To serve, stir the soup and ladle into small bowls or possibly c.. Sprinkle with minced mint (if using) and garnish with cucumber slices and lemon zest.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 8 | 19% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 455mg | 19% |
| Potassium 226mg | 6% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.86g | 3% |
| Protein 3.45g | 6% |
