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Cucumber Buttermilk Soup
Source: dLife

A creamy, seasoned buttermilk soup with cucumbers served cold.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

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 Vegetables , 1/2 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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2 each  medium cucumber
2 each  scallions
2 cup  low fat buttermilk
1 3/4 cup  low fat unsalted chicken broth
0 1/4 tsp  salt
1 pinch  black pepper
1 tbsp  fresh lemon juice
1 pinch  fresh mint
  1. Cut peeled cucumbers in half lengthwise. Scoop out and discard the seeds. Coarsely grate the cucumber.
  2. In a large bowl, thoroughly mix the cucumber, scallion, buttermilk, chicken stock, salt (if using), pepper, and lemon juice.
  3. Cover and refrigerate for several hours until well chilled.
  4. To serve, stir the soup and ladle into small bowls or cups. Sprinkle with chopped mint (if using).

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