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Ingredientes
- 2 cucumbers peeled & seeded
- 2 celery stalks (to equal 1/2 c.)
- 1/2 c. snipped parsley
- 1/2 c. cilantro leaves (optional)
- 1 quart. buttermilk
- 2 c. lowfat sour cream
- 2 tbsp. lemon juice
- 2 green onions, tops included
- Salt & white pepper to taste
Direcciones
- Cut 8 thin slices from 1 cucumber. In a blender or possibly food processor fitted with the steel blade puree cucumber, celery, parsley, onions and cilantro with 2 c. of the buttermilk till mix is smooth. Transfer the mix to a large bowl and whisk in remaining buttermilk, lowfat sour cream and lemon juice. Refrigeratethe soup for at least 6 hrs.
- Serve in chilled bowls or possibly may garnish with the reserved slices of cucumber. A sprig of fresh dill is a nice touch but not available in many areas.
- NOTE: If blender or possibly food processor is available - you may mince the ingredients. More work but worth it in warm weather.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 220 | 65% |
| Total Fat 25.07g | 31% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 371mg | 15% |
| Potassium 756mg | 22% |
| Total Carbs 18.86g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 17.52g | 12% |
| Protein 11.45g | 18% |
