chilled cream of cucumber soup

Name: Chilled Cream of Cucumber Soup
Prep time: 10 min
Cook time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 - cucumbers, peeled and seeded; 1/2 cup(s) buttermilk, chilled; 1/2 cup(s) nonfat sour cream, chilled; 2 1/2 teaspoon(s) white wine vinegar; 1 teaspoon(s) olive oil; 1 teaspoon(s) chopped fresh dill or 1/2 tsp dried dill, crumbled

14 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Apr 10, 2015

I have to be honest here. I'm not a big fan of cucumbers and dill and I have never eaten this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it came out fine. Cook time is chill time.

Rate

prep time 10 Min

cook time 30 Min

method No-Cook or Other

yield 2 Cook time is chill time

Ingredients

2 - cucumbers, peeled and seeded
1/2 cup buttermilk, chilled
1/2 cup nonfat sour cream, chilled
2 1/2 teaspoons white wine vinegar
1 teaspoon olive oil
1 teaspoon chopped fresh dill or 1/2 tsp dried dill, crumbled

How To Make chilled cream of cucumber soup

Step 1

Coarsely purée cucumbers in a blender or food processor.

Step 2

Transfer to a metal bowl and whisk in remaining ingredients and salt to taste. Cover bowl and chill 30 minutes, stirring occasionally.
Step 3

Serve in chilled bowls.
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