Cold Cucumber Soup
Find a Conversation
| Mon, 07-14-2008 - 11:53am |
Cold Cucumber Soup
Ingredients:
2 large cucumbers, peeled, seeded and cut into chunks
2 large garlic cloves
1-2 teaspoons salt, or to taste
1 quart fat-free, plain yogurt
3 cups lowfat buttermilk
2-3 tablespoons mixed fresh herbs, minced (any combination of Italian parsley, chives, fresh mint, dill, oregano, basil)
Ice water
Extra virgin olive oil, for drizzling
Instructions:
1. In the bowl of a food processor, pulse the cucumbers, garlic and salt into a paste. Remove the mixture to a large bowl and let it sit for 5 - 10 minutes to develop flavor.
2. Whisk in the yogurt and buttermilk until smooth. Add a little ice water to thin the soup to the desired consistency. Stir in the minced herbs.
3. Serve the soup in small bowls. Drizzle with olive oil and garnish with chopped chives.



I've got some cucumbers to deal with before they go bad, but no buttermilk.
I may have powdered buttermilk that DH uses in pancakes; I'm sure I could use that if we still have it.
Any ideas for replacements if that's gone?
Nancy
You actually don't need the buttermilk.
Thanks, Joy.
I am in the process of making this right now. It's gonna be great!