Buttermilk Cucumber Soup
Recipe: #32089
May 15, 2019
Categories: Soups and Stews, Small Batch Cooking, Refrigerator, Gluten-Free, No Eggs more
"For a refreshing beginning to a picnic, pack a vacuum bottle or pitcher of this easy chilled soup."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (260.6 g)
- Calories 116.5
- Total Fat - 6.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 150.3 mg
- Sodium - 721.8 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 0.5 g
- Sugars - 5.3 g
- Protein - 8.2 g
- Calcium - 128.8 mg
- Iron - 1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a colander, place chopped cucumber and sprinkle with salt: let drain for 30 minutes and then pat dry.
Step 2
In a pitcher or large bowl, combine onion, buttermilk and broth; stir in cucumber. Refrigerate for 2 to 8 hours. Taste and adjust seasoning if necessary.
Step 3
To serve, garnish with cucumber slices and minced parsley and add a few shrimp if desired.
Tips & Variations
No special items needed.
Tags :
Soups and Stews
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