Chilled Cucumber Soup Recipe

1. 1

   Cut 8 thin slices from 1 cucumber.

2. 2

   In a blender or possibly food processor fitted with the steel blade puree cucumber, celery, parsley, onions and cilantro with 2 c. of the buttermilk till mix is smooth.

3. 3

   Transfer the mix to a large bowl and whisk in remaining buttermilk, lowfat sour cream and lemon juice.

4. 4

   Refrigeratethe soup for at least 6 hrs.

5. 5

   Serve in chilled bowls or possibly may garnish with the reserved slices of cucumber.

6. 6

   A sprig of fresh dill is a nice touch but not available in many areas.

7. 7

   NOTE: If blender or possibly food processor is available - you may mince the ingredients.

8. 8

   More work but worth it in warm weather.

* Per serving · 4 servings · Values may vary.

No additional tips available.