Beer makes batters better, meat more tender, and sauces more flavorful.
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.
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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!