20147 (Ashburn, VA) Office delivery?

show messages
hide messages
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search

 



CUCUMBER-BUTTERMILK SOUP
from "Everyday Food® magazine"

This no-cook soup gets its creamy texture from buttermilk; diced cucumbers add a refreshing crunch. It's wonderful served with grilled chicken or fish.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4

Recieve a FREE issue of Everyday Food® magazine!
Click here for details.

INGREDIENTS (CLICK TO BUY)

2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving


Print recipe
PREPARATION

1. Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.


Product nutrition and information
 Quantity Ingredients Est.Price
  Kirby Cucumber, Medium - $1.99/lb
 Farm Fresh, Med
 
  Farmland Cultured Lowfat Buttermilk
This product is currently unavailable.
 
You May Already Have
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
  Gefen Ground Black Pepper - $2.69/ea
 3oz
 
  Bartenura Extra-Virgin Olive Oil - $11.99/ea
 16.9oz
 
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list



Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2015 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  A note on images for AOL users