Low-Salt Cucumber Soup

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 large cucumbers, peeled, seeded, and chopped
  • 1 Tbsp. frozen apple juice concentrate
  • 1 Tbsp. red wine vinegar
  • 1 1⁄2 cups cold, cultured low-fat buttermilk
  • 2 Tbsp. chopped chives


  • Place the cucumbers, apple juice concentrate, and vinegar in a food processor. Process briefly, then add the buttermilk and process again until smooth.
  • Cover and refrigerate until ready to serve. Serve chilled with chives floating on top of each serving.