Notes: Mickey Strang of McKinleyville, California, shares this recipe. Garnish with cilantro sprigs.
Yield: Makes about 1 quart; 2 or 3 servings
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Amount per serving
- Calories: 91
- Calories from fat: 14%
- Protein: 5.8g
- Fat: 1.4g
- Saturated fat: 0.7g
- Carbohydrate: 15g
- Fiber: 1.9g
- Sodium: 144mg
- Cholesterol: 4.9mg
- 1 cucumber (3/4 lb.), peeled and cut into chunks
- 2/3 cup coarsely chopped sweet onion such as Maui or Walla Walla
- 1 cup coarsely chopped ripe tomato
- 1 tablespoon chopped fresh jalapeño chili
- 1 1/2 cups buttermilk
- Salt and pepper
- 1. In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.
- 2. Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.
- 3. Serve soup with a few ice cubes added to each bowl. Or nest mixing bowl in ice and stir often until cold, about 10 minutes, then ladle into bowls.
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