Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Cold Cucumber Buttermilk Soup
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- #32603
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 cucumber, peeled and chopped
1 cup watercress (optional)
2 cups buttermilk
fresh dill
salt and pepper
fresh chives, minced
directions
Cut up the cucumber. Whirl it in a food processor with the watercress until it is finely chopped. Thin with buttermilk. Season with dill, salt and pepper.
This is delicious either with the watercress or without it. I like to sprinkle a few minced chives over the top.
added by
maryfilmore
nutrition data
60 calories, 1 grams fat, 8 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
July 8, 2008
I'v been making this recipe for two years. It's a big hit every time. I cook a lot, so you can trust me! Make it at least 1 day before you plan to eat it. I serve it in Shot glasses for an hors d' oeuvre.
May 25, 2008
Fabulous recipe and very easy to make. I did add about 3 tbs. of sour cream to thicken it, and let it marinate with 2-3 very long cut scallions. It is superb!