Cucumber Soup

Try this cold soup as a perfect palate-cleansing starter at your springtime dinner party.

The ingredient of Cucumber Soup

• 3 about 500g lebanese cucumbers chopped plus extra to serve
• 1 cup buttermilk
• 1 cup sour cream plus extra to serve
• 2 tablespoons fresh dill chopped
• 2 tablespoons sherry vinegar
• black pepper cracked to taste
• extra virgin olive oil to serve

The Instruction of cucumber soup

• place cucumbers into a blender with buttermilk sour cream dill and sherry vinegar season blend until smooth and combined cover and place in the fridge for 1 hour to thicken
• divide among bowls and top with a little more sour cream finely chopped cucumber cracked pepper and a drizzle of extra virgin olive oil

Nutritions of Cucumber Soup

fatContent: 339 619 calories
saturatedFatContent: 25 6 grams fat
carbohydrateContent: 15 8 grams saturated fat
sugarContent: 21 6 grams carbohydrates
fibreContent: 10 2 grams sugar
proteinContent: n a
cholesterolContent: 9 9 grams protein
sodiumContent: 56 milligrams cholesterol

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