Title: Icy Cucumber Soup
Categories: Soup Vegetable Lowcal
Yield: 8 Servings
| 3 | lg | Cucumbers, peeled, seeded, & cut into 1" chunks |
| 1/4 | c | Chicken broth |
| 2 | c | Non-fat buttermilk |
| 1/2 | c | Fresh parsley, stemmed and chopped |
| 1 | tb | Fresh parsley |
| 4 | | Green onions, chopped |
| 5 | tb | Fresh dill, stemmed & choppd |
| 2 | c | Non-fat sour cream |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
In food processor, puree cucumbers and chicken broth til blended but not
perfectly smooth, about 1 minute. Add half of the buttermilk, 1/4 cup of
the parsley, 2 tablespoons of the dill and half of the green onions.
Process using pulse/off button for 1 minute. Add rest of buttermilk,
another 1/4 c of parsley, 2 more tablespoons of dill and remaining green
onions. Process using pulse/off button until ingredients are in very small
pieces but mixture is not completely smooth. (Texture is part of the soup's
character.) Pour pureed mixture into large mixing bowl. Gradually whisk in
sour cream, lemon juice, salt and white pepper. Refrigerate, covered, until
icy cold, at least 2 hours. Ladle into chilled soup bowls and garnish each
using some of the remaining tablespoon of parsley and remaining tablespoon
of dill. From the Fischer/Brown Low Cholesterol Cookbook. Typed by Diane
Newbury.