Cucumber soup

Try this cold soup as a perfect palate-cleansing starter at your springtime dinner party.

The ingredient of Cucumber soup

1. 3 (about 500g) Lebanese cucumbers, chopped, plus extra to serve
2. 1 cup buttermilk
3. 1 cup sour cream, plus extra, to serve
4. 2 tablespoons fresh dill, chopped
5. 2 tablespoons sherry vinegar
6. Black pepper, cracked, to taste
7. Extra virgin olive oil, to serve

The instruction how to make Cucumber soup

1. Place cucumbers into a blender with buttermilk, sour cream, dill and sherry vinegar. Season. Blend until smooth and combined. Cover and place in the fridge for 1 hour to thicken.
2. Divide among bowls and top with a little more sour cream, finely chopped cucumber, cracked pepper and a drizzle of extra virgin olive oil.

Nutritions of Cucumber soup

calories: 339.619 calories
fatContent: 25.6 grams fat
saturatedFatContent: 15.8 grams saturated fat
carbohydrateContent: 21.6 grams carbohydrates
sugarContent: 10.2 grams sugar
fibreContent:
proteinContent: 9.9 grams protein
cholesterolContent: 56 milligrams cholesterol
sodiumContent: 201 milligrams sodium