in Soup Recipes

Cucumber cold soup with buttermilk

updated

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Ingredients for 4 servings:

  • 1 large cucumber(s), 450 – 500 g
  • 500 g buttermilk
  • 200 g sour cream
  • 1 large garlic clove(s) or garlic granules
  • 30 g dill, chopped, fresh or frozen, more or less to taste
  • 1 tsp oil, e.g. olive oil or variety to taste
  • Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-calorie and fresh

Coarsely grate the cucumber. Blend the buttermilk with the sour cream until smooth and lump-free, then add it to the grated cucumber. Press in the garlic clove or use granules to taste. Add the oil and chopped dill and season with salt and pepper. The calorie count is approximate and depends on the weight of the cucumber. This recipe uses a 470g cucumber.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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