Cold Cucumber Soup

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* Exported from MasterCook *

 

Cold Cucumber Soup

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 76

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium cucumbers -- peeled

seeded and chopped

1 medium red onion -- sliced thin

1 1/2 teaspoons dill weed

2 teaspoons mint flakes

2 cups buttermilk -- low fat

1/2 cup fat-free plain yogurt

1/2 cup vegetable broth

3 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

 

Serving Size 4

 

Place the cucumbers, onion, dill and mint in a food processor, whirl for 30

seconds. Add the buttermilk, yogurt and vegetable broth, whirl 20 seconds

longer or until blended. Transfer to a medium size bowl, stir in the

vinegar, salt, black pepper and cayenne pepper. Cover and chill in the

refrigerator at least 5 hours before serving.

 

Nutritional analysis: Calories 114, Fat. 0.5, Cholesterol 0, Carbohydrates

14, Protein 7, Sodium 300.

 

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