Chilled Cream Of Cucumber Soup With Dill

Recipe Ingredients

2		Cucumbers - peeled, seeded
1/2 cup	118ml	Chilled buttermilk
1/2 cup	118ml	Chilled lowfat sour cream
2 1/2 teaspoons	12ml	Distilled white vinegar
1 teaspoon	5ml	Olive oil
1 1/2 teaspoons	7.5ml	Snipped fresh dill
		(or 1/2 tspn dried dill, crumbled)

Recipe Instructions

In a blender or food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes. Divide the soup between 2 chilled bowls.

This recipe yields approximately 2 cups, serving 2.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8710)

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