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Cucumber Buttermilk Soup

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Ingredients
  Cucumbers 1 Pound (2 Medium Sized)
  Buttermilk 2 Cup (32 tbs)
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Lemon juice 1 Tablespoon
  Chives 2 Tablespoon, chopped
  Lemon slices 3
Directions

GETTING READY
1) Pare cucumbers and halve lengthwise.
2) Using a teaspoon, scoop out and remove the seeds.
3) Using a coarse grater or food processor shred the cucumber.

MAKING
4) In a large bowl mix cucumber, buttermilk, chicken broth and water to measure 2 cups, salt, pepper, lemon juice and chives. Combine well.
5) Chill covered for several hours or overnight.

SERVING
6) Toss gently before serving.
7) Garnish each serving with a lemon slice and cucumber slice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
8

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 44 Calories from Fat 7

% Daily Value*

Total Fat 0.82 g1.3%

Saturated Fat 0.11 g0.57%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 258.5 mg10.8%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.51 g2%

Sugars 1.1 g

Protein 4 g7.5%

Vitamin A 4.5% Vitamin C 11%

Calcium 1.6% Iron 1.9%

*Based on a 2000 Calorie diet

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Cucumber Buttermilk Soup Recipe