Buttermilk Cucumber Soup

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4
Servings

30m
Prep Time

2h
Cook Time

2h 30m
Ready In

Recipe: #32089

May 15, 2019

Categories: Soups/Stews, Small Batch Cooking, Refrigerator, Gluten-Free, No Eggs more

recipe by:
Fizzybrat

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recipe by:
Fizzybrat

"Canadian Living 1981 A refreshing beginning to a picnic *cook time is chill time"

Original recipe yields 4 servings

Metric US

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Ingredients

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2 cucumbers, peeled seeded and chopped
1/2 teaspoon salt
2 tablespoons minced green onions (or 2 tablespoons chives)

1 1/3 cups buttermilk
1 can (10 ounce) chicken broth
4 small fresh parsley sprigs

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 1

Place cucumber in a colander and sprinkle with salt. Let drain for 30 minutes.

Step 2

Combine onion, buttermilk and broth in large bowl. Add cucumber.

Step 3

Refridgerate for 2 to 8 hrs, taste and adjust seasoning if needed.

Step 4

Garnish with parsley and serve.

Tips & Variations

No special items needed.

Tags : Soups/Stews

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