Buttermilk Gazpacho

Name: Buttermilk Gazpacho
Yield: Makes about 1 quart; 2 or 3 servings
Ingredients: 1 cucumber (3/4 lb.), peeled and cut into chunks; ⅔ cup coarsely chopped sweet onion such as Maui or Walla Walla; 1 cup coarsely chopped ripe tomato; 1 tablespoon chopped fresh jalapeño chili; 1 ½ cups buttermilk; Salt and pepper

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

By Mickey Strang, McKinleyville, California

This Story Originally Appeared On sunset.com

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Yield:

Makes about 1 quart; 2 or 3 servings

Nutrition Info

Ingredients

1 cucumber (3/4 lb.), peeled and cut into chunks
⅔ cup coarsely chopped sweet onion such as Maui or Walla Walla
1 cup coarsely chopped ripe tomato
1 tablespoon chopped fresh jalapeño chili
1 ½ cups buttermilk
Salt and pepper

Directions

Step 1
In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.

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Step 2
Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.
Step 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.

Nutrition Facts

Per Serving:

91 calories; calories from fat 14%; protein 5.8g; fat 1.4g; saturated fat 0.7g; carbohydrates 15g; fiber 1.9g; sodium 144mg; cholesterol 4.9mg.

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Buttermilk Gazpacho

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Buttermilk Gazpacho

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Buttermilk Gazpacho