| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cklive18, Pdate | 2 | Servings | |
INGREDIENTS
| 2 | Cucumbers, peeled seeded | |
| 1/2 | c | Chilled buttermilk |
| 1/2 | c | Chilled lowfat sour cream |
| 2 1/2 | t | Distilled white vinegar |
| 1 | t | Olive oil |
| 1 1/2 | t | Snipped fresh dill |
| or 1/2 tspn dried dill | ||
| crumbled |
INSTRUCTIONS
In a blender or food processor puree coarse the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes. Divide the soup between 2 chilled bowls. This recipe yields approximately 2 cups, serving 2. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8710) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 59 Calories (kcal); 3g Total Fat; (36% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 2.5mg
Sodium: 66mg
Potassium: 123.9mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.9g
Protein: 2.2g