| 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 |
ts |
Distilled white vinegar |
| 1 |
ts |
Olive oil |
| 1 1/2 |
ts |
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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