Buttermilk Gazpacho

Notes: Mickey Strang of McKinleyville, California, shares this recipe. Garnish with cilantro sprigs.

Yield: Makes about 1 quart; 2 or 3 servings
Recipe from Sunset

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Nutritional Information

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. 1. In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.
  2. 2. Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.
  3. 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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