Difference between revisions of "Chilled Cucumber Soup"
From Corbin Recipe Index
m |
|||
| Line 9: | Line 9: | ||
3/4 c. buttermilk<br> | 3/4 c. buttermilk<br> | ||
dash cayenne pepper, optional<br> | dash cayenne pepper, optional<br> | ||
| − | + | 1 tsp. salt<br> | |
'''Directions'''<br> | '''Directions'''<br> | ||
Roughly chop the cucumbers and scallions. Add the cilantro, sour cream, buttermilk, cayenne, and salt. Purée in a blender or food processor until smooth. Serve chilled, with salsa verde on the side to spoon on top. | Roughly chop the cucumbers and scallions. Add the cilantro, sour cream, buttermilk, cayenne, and salt. Purée in a blender or food processor until smooth. Serve chilled, with salsa verde on the side to spoon on top. | ||
Latest revision as of 21:39, 26 June 2022
← soups
From the kitchen of: Alicia Wingren
Ingredients
2 lb of cucumber, peeled and seeded - prefer English cucumber
4 green onions
1 cup fresh cilantro leaves
1 c. sour cream
3/4 c. buttermilk
dash cayenne pepper, optional
1 tsp. salt
Directions
Roughly chop the cucumbers and scallions. Add the cilantro, sour cream, buttermilk, cayenne, and salt. Purée in a blender or food processor until smooth. Serve chilled, with salsa verde on the side to spoon on top.
