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    CUCUMBER-BUTTERMILK SOUP
    from "Everyday FoodŽ 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

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    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


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    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 - $2.69/ea
     48oz
     
      Gefen Ground Black Pepper - $1.59/ea
     3oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
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