Cucumber soup

Cucumber soup

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Try this cold soup as a perfect palate-cleansing starter at your springtime dinner party.

The ingredient of Cucumber soup

  1. 3 (about 500g) Lebanese cucumbers, chopped, plus extra to serve
  2. 1 cup buttermilk
  3. 1 cup sour cream, plus extra, to serve
  4. 2 tablespoons fresh dill, chopped
  5. 2 tablespoons sherry vinegar
  6. Black pepper, cracked, to taste
  7. Extra virgin olive oil, to serve

The instruction how to make Cucumber soup

  1. Place cucumbers into a blender with buttermilk, sour cream, dill and sherry vinegar. Season. Blend until smooth and combined. Cover and place in the fridge for 1 hour to thicken.
  2. Divide among bowls and top with a little more sour cream, finely chopped cucumber, cracked pepper and a drizzle of extra virgin olive oil.

Nutritions of Cucumber soup

fatContent: 339.619 calories
saturatedFatContent: 25.6 grams fat
carbohydrateContent: 15.8 grams saturated fat
sugarContent: 21.6 grams carbohydrates
fibreContent: 10.2 grams sugar
proteinContent:
cholesterolContent: 9.9 grams protein
sodiumContent: 56 milligrams cholesterol

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