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Cucumber Soup

Photo: Quentin Bacon
Prep time 15 mins
Yield Makes 8 servings

Ingredients

  • 5 cucumbers, peeled and seeded
  • 4 scallions
  • 1 cup fresh cilantro
  • 8 ounces sour cream
  • 3/4 cup buttermilk
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 12-ounce jar store-bought salsa verde

Nutrition Information

  • calories 85
  • caloriesfromfat 53 %
  • fat 5 g
  • satfat 3 g
  • cholesterol 20 mg
  • sodium 525 mg
  • carbohydrate 5 g
  • fiber 1 g
  • sugars 4 g
  • protein 2 g

How to Make It

  1. Roughly chop the cucumbers and scallions, then place in the bowl of a food processor. Add the cilantro, sour cream, buttermilk, cayenne, and salt. Puree until smooth. Serve the soup chilled, with a bowl of the salsa verde on the side to spoon on top.