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Chilled Cream Of Cucumber Soup With Dill Recipe

by Global Cookbook

Ingredients

2 x Cucumbers peeled, seeded 1/2 c. Chilled buttermilk 1/2 c. Chilled lowfat lowfat sour cream

2 1/2 tsp Distilled white vinegar 1 tsp Extra virgin olive oil 1 1/2 tsp Snipped fresh dill (or possibly 1/2 tspn dry dill, crumbled)

Directions

1. In a blender or possibly food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the lowfat sour cream, the vinegar, the oil, the dill and salt to taste and refrigeratethe soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 min. Divide the soup between 2 chilled bowls.
2. This recipe yields approximately 2 c., serving 2.

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