When the mercury rises I want something light, and simple in preparation for a summertime supper. Summer’s bounty of produce, like tomatoes, corn and cool cucumbers, makes that a snap. How easy is it to prepare corn on the cob for dinner? And since we’ve had a pretty good crop of tomatoes in the garden this year, I throw together a simple salad accented with the basil, mint and oregano that’s growing now too. Start your dinner off with a chilled soup. This cucumber-buttermilk soup is cinch to make and won’t heat up the kitchen. Enjoy. -alyce eyster
Cool Cucumber-Buttermilk Soup
Author: culinarythymes.com
Recipe Type: soup
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- ¾ cup blanched, sliver almonds
- 1 English cucumber, seeds removed
- 2 cups plain low-fat yogurt
- 2 cups low-fat buttermilk
- 1 clove garlic, minced
- 3 Tblsp finely chopped fresh chives
- ¼ cup finely chopped fresh dill
- salt & freshly ground black pepper
- whole chives for garnish
Instructions
- Preheat the oven to 350 degrees F. Spread the almonds on a sheet pan and toast until lightly browned, 5-7 minutes. Let cool, set aside 2 tablespoons for garnish and chop the remainder.
- Coarsely chop the cucumber place in the blender. Puree for 30 seconds to 1 minute.
- In a large bowl, whisk together the yogurt, buttermilk, cucumber puree, garlic, chives, dill and almonds until combined. Season with salt and black pepper. Refrigerate until well chilled. Garnish soup with almonds and chives.
Thanks for stopping by. Here's to great food and good thymes! -