Chilled Cucumber Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/4 cup fresh lemon juice
- 1/2 cup chopped parsley
- 2 tablespoons chopped fresh dill
- 1 quart buttermilk
- salt and freshly ground pepper
- 1 pint yogurt
- 6 scallions, chopped
- Carbohydrate 24 g(8%)
- Cholesterol 17 mg(6%)
- Fat 5 g(7%)
- Fiber 2 g(9%)
- Protein 11 g(21%)
- Saturated Fat 3 g(14%)
- Sodium 1229 mg(51%)
- Calories 166
Preparation Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water. Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
Preparation Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water. Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
