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Ingredientes
- 2 x Cucumbers peeled, seeded
- 1/2 c. Chilled buttermilk
- 1/2 c. Chilled lowfat lowfat sour cream
- 2 1/2 tsp Distilled white vinegar
- 1 tsp Extra virgin olive oil
- 1 1/2 tsp Snipped fresh dill (or possibly 1/2 tspn dry dill, crumbled)
Direcciones
- In a blender or possibly food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the lowfat sour cream, the vinegar, the oil, the dill and salt to taste and refrigeratethe soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 min. Divide the soup between 2 chilled bowls.
- This recipe yields approximately 2 c., serving 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 2 servings | |
| Calories 174 | |
| Calories from Fat 126 | 72% |
| Total Fat 14.37g | 18% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 113mg | 5% |
| Potassium 374mg | 11% |
| Total Carbs 7.77g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.97g | 5% |
| Protein 4.09g | 7% |
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