Cucumber Soup
Cold Cucumber Soup
Serves 6
Adding a pound of small cooked shrimp makes this soup a perfect main course for a luncheon or light summer dinner. This soup should be eaten the same day it is made.
| 4 | cucumbers (about 2 1/2 pounds), peeled, halved, and seeded |
| 1 | cup sour cream *use fat free* |
| 1 | tablespoon minced fresh dill |
| 1 1/2 | teaspoons sugar *use splenda* |
| 1 | teaspoon Dijon mustard |
| 1 | clove garlic , minced |
| 3 | cups buttermilk *use reduced fat* |
| Table salt and ground black pepper |
Cut 1 of the cucumbers into 1/4-inch cubes and reserve. Process the remaining 3 cucumbers, the sour cream, dill, sugar, mustard, and garlic in a blender (or food processor****il smooth. Transfer to a large bowl or container. Stir in the buttermilk and reserved cubed cucumber. Season with salt and pepper. Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours). Season again with salt and pepper to taste before serving.
Some days your the dog and some days your the hydrant.
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