Chilled Cucumber Soup Recipe - Cooking Index
Chilled Cucumber Soup Recipe - Cooking Index
| 1 lb | 454g / 16oz | Cucumbers - slender and firm |
| 1 3/4 cups | 414ml | Buttermilk - from skim milk |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Finely-minced onion |
| Paprika or dill weed - for garnish |
Remove ends of cucumbers. Pare one, then slice into 1/4-inch slices. If skins feel waxy, pare all cucumbers. Reserve four of the unpared slices for garnish, cut them again to yield eight very thin slices, wrap, and store in refrigerator.
Pour 1/4 cup buttermilk into blender or food processor; add half the cucumber slices. Blend at high speed for 30 to 40 seconds, until smooth.
Add remaining cucumber slices, salt, lemon juice, and onion; blend about 1 minute. Stir in remaining buttermilk to mix thoroughly.
Turn into a 1-quart jar, cover, and chill in refrigerator for at least 2 hours. (Do not keep longer than 48 hours before using.) Garnish each serving with thin slices of cucumber and a sprinkling of paprika or dill.
This recipe yields 4 servings. Serving size: 3/4 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Skim Milk.
Nutrition Facts: Carbohydrates 9g; Protein 4g; Fat 1g; Calories 59; Fiber 1.6g; Sodium 603mg; Cholesterol 4mg.
Note: Low-sodium diets: Omit salt. Substitute skim milk for buttermilk and increase lemon juice to 1 tablespoon. Add 1/2 teaspoon dried dill weed before blending.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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