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Cold Cucumber Soup With Buttermilk

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 564 Calories from Fat 194

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 2.8 g13.8%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 621.1 mg25.9%

Total Carbohydrates 57 g18.9%

Dietary Fiber 8.5 g33.9%

Sugars 18.9 g

Protein 35 g69.3%

Vitamin A 42.9% Vitamin C 45.5%

Calcium 38% Iron 24%

*Based on a 2000 Calorie diet

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Cold Cucumber Soup With Buttermilk Recipe