Easy Chilled Cream of Cucumber Soup


Servings 2
2 cucumbers, peeled and seeded
12 cup buttermilk, chilled
12 cup nonfat, sour cream, chilled
2 12 teaspoons white vinegar
1 teaspoon olive oil
12 teaspoon dried dill, crumbled


Coarsely purée cucumbers in a blender or food processor.

Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.

Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s