RECIPE: REC: Chilled Cucumber Buttermilk Soup. So good - so easy

[deb-in-mi]

It doesn't get easier than this. Or more low-cal!

Chilled Cucumber Buttermilk Soup

3 cups buttermilk

1 cucumber, peeled and chopped (I doubled the amount)

1/3 cup sour cream

1 T. lemon juice

1 tsp. sugar

½ tsp. salt

Pinch white or black pepper

In blender, blend together all ingredients. Cover and refrigerate until cold, about 1 hour.

Very low cal.

Canadian Living, July 07

 

[gayle-mo]

We have loads of cukes from our garden. Thanks for this recipe!

I'll be making it next week and will report back. Just what I've been looking for - low calorie, yummy and a way to use up some of these cucumbers!

Thx again!

 

[steve2-in-la]

Another way to use up those cucs, REC: (Sunomono) Cucumber & Daikon Salad

I've posted this recipe before but with everyone's cuc's coming in, I figured it would bear repeating. . . I have some sitting in the fridge now. Keeps FOREVER! I also have a recipe for Dilled Potato and Pickled Cucumber Salad that uses a couple pounds of cucs. Tasty and refreshing with BBQ. It's also here at FK, somewhere. Enjoy.


Cucumber and Daikon Salad (Sunomono)
This type of vinegary salad is called sunomono in Japan. Since it has a refreshing taste, it goes with many types of dishes.

1 small DAIKON RADISH
1 small CUCUMBER
5 Tbsp RICE VINEGAR
2 Tbsp SUGAR
1 tsp SALT

Peel daikon radish and slice it into thin slices. Slice the cucumber to the same thickness. Salt the cucumber and daikon slices and wait about 5-10 mins. Wash off the daikon and cucumber slices and drain the water through a strainer. Mix the vinegar and sugar in a cup. Pour the vinegar mixture over the cucumber and daikon slices. Set aside at least 15 min. before serving.

 

[gayle-mo]

I make a similar salad only without the daikon. I'll get one and try this! Thanks, Steve.

 

[deb-in-mi]

Excellent - thanks!