Nutritional Info

Nutrition Facts

Serving Size 1 (298g)

Calories 244
Calories from Fat 18 (7%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 258.3mg 11%
Potassium 337mg 7%
Total Carbohydrate 52.5g 18%
Dietary Fiber 5.1g 20%
Sugars 3.4g
Protein 6g 12%

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Recipe Description
Summer days and cucumber soup were made for each other. When I'm feeling decadent, I make this soup with heavy cream instead of buttermilk. I find the blender better for preparing this soup than the food processor.
Prep time
1 hr
Cook time
0 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
2   medium cucumbers, 8 inch long, peeled and seeded
3   medium scallions, white and green parts
1 Cup(c)  vegetable broth
6   sprigs fresh dill
1 Cup(c)  buttermilk
1/4 Teaspoon(t)  anchovy free worcestershire sauce
1/4 Teaspoon(t)  salt, or to taste
1/8 Teaspoon(t)  pepper, freshly ground

Preparation

Place the cucumbers, scallions, vegetable broth and dill in a blender container. Cover and blend until smooth. Add the buttermilk, Worcestershire sauce, salt and pepper. Cover and blend until combined. Chill.

Additional notes

Variation: Substitute fresh cilantro for the dill. Use additional broth instead of buttermilk, and ground red pepper instead of black pepper.

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Chilled Cucumber Soup
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