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The Cook Book

Cold Cucumber Soup
COLD CUCUMBER SOUP

This refreshing cold soup makes an elegant first course for a dinner party but is easy enough to make for a weeknight!

Total time
2 hrs

Recipe by:

Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.

INGREDIENTS - 4 servings
  • 1 Whole cucumber(s) preferably seedless
  • 1 Whole yellow bell pepper(s) yellow
  • 1 Whole red onion(s)
  • 34 Cup buttermilk
  • 14 Cup sour cream
  • 1 Pinch cayenne pepper
  • 2 Teaspoons fresh dill, chopped
  • 1 Whole lemon(s)
PREPARATION
  • Roughly chop the onion, cucumber and red onion.
  • Juice the lemon.
  • Place the vegetables in a food processor. Add the buttermilk, sour cream, and lemon juice. Process until smooth.
  • Season well with salt and pepper. Stir in the chopped fresh dill.
  • Refrigerate until chilled, at least two hours. Serve cold.

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