Creamy Cucumber Soup
Some recipes for cucumber soup call for cooking the cucumber. This one “cooks” it in the acidity of lemon juice.
Serves: 2Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy
- 1 slender English cucumber, peeled and chopped
- 3 Tbsp. lemon juice
- 1 cup nonfat buttermilk
- 1 cup low-fat yogurt
- 2 Tbsp. chopped dill
- 1 Tbsp. chopped chives
- ¼ tsp. salt
- ⅛ tsp. ground white pepper
- 1 tsp. Tabasco
- Mix all the ingredients in a blender or food processor and purée until smooth. Place the soup in a glass or nonreactive bowl (to avoid staining with the acidic citrus).
- Let the soup rest in the refrigerator for at least 4 hours.
- Serve in chilled bowls.