Cucumber

Cream Soup

If you like or love these vine veggies, you'll definitely enjoy this natural wonder.

One way to kick this recipe up a notch is if you are fortunate enough to have your own 'cukes growing in the garden.

There is nothing quite like fresh veggies straight from your own garden.

Prep. Time: 10 minutes

Serves: 2

Rating ****

Ingredients;

2 'cukes, peeled and seeded (I like to use long English 'cukes, as they don't contain much in the way of seeds).

1/2 c. low fat buttermilk, chilled.

1/2 c. non fat sour cream, chilled.

2-1/2 tsps. white vinegar.

1 tsp. EVOO, extra virgin olive oil.

1/2 tsp. dried dill, crumbled.

Instructions;

Coarsely purée the 'cukes in a blender or food processor.

Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.

Cover bowl and chill 30 minutes, stirring occasionally.

Serve in chilled bowls.

Low fat.

You won't know 'till you click the pic.