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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cucumber Buttermilk Soup

Source: dLife

A creamy, seasoned buttermilk soup with cucumbers served cold.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	56.3

Total Carbs	6.8 g

Dietary Fiber	1.2 g

Sugars	5.2 g

Total Fat	1.2 g

Saturated Fat	0.6 g

Unsaturated Fat	0.0 g

Potassium	0.0 mg

Protein	5.3 g

Sodium	125.0 mg

Dietary Exchanges 1.2 Fat, 0.5 Vegetables, 0.0 Fruits, 0.3 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium cucumber 2.0
2 each scallions 2.0
2 cup low fat buttermilk 1.75
1 3/4 cup low fat unsalted chicken broth 0.25
0 1/4 tsp salt 1.0
1 pinch black pepper 1.0
1 tbsp fresh lemon juice 1.0
1 pinch fresh mint

Directions

Cut peeled cucumbers in half lengthwise. Scoop out and discard the seeds. Coarsely grate the cucumber.
In a large bowl, thoroughly mix the cucumber, scallion, buttermilk, chicken stock, salt (if using), pepper, and lemon juice.
Cover and refrigerate for several hours until well chilled.
To serve, stir the soup and ladle into small bowls or cups. Sprinkle with chopped mint (if using).