Cold Cucumber Soup With Buttermilk
|Cucumbers||2 Medium, peeled, seeded, and chopped|
|Red onion||1 Medium, sliced thin|
|Snipped fresh dill/1 1/2 teaspoons dill weed||1⁄3 Cup (5.33 tbs)|
|Minced fresh mint/2 teaspoons mint flakes||2 Tablespoon|
|Buttermilk||2 Cup (32 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1 1⁄2 Tablespoon|
|Red wine vinegar||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
Place the cucumbers, onion, dill, and mint in a food processor, and whirl for 30 seconds.
Add the buttermilk, yogurt, chicken broth, and walnuts, and whirl 20 seconds longer or until well blended.
Transfer to a medium size bowl, stir in the vinegar, salt, black pepper, and cayenne pepper, cover, and chill in the refrigerator at least 5 hours.