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Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Chilled Cucumber-Buttermilk Soup

by Maria Helm Sinskey

read reviews (2)

In this summery soup, sour cream bolsters the buttermilk’s tang, which in turn plays up the cooling notes of cucumber; celery lends a savory undertone. Serves 4

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cucumbers celery shallots more more

1-1/2 lb. cucumbers, peeled, seeded, and cut into chunks
2 medium celery stalks, roughly chopped
1 small shallot, coarsely chopped
1/4 cup extra-virgin olive oil, more to garnish
Kosher salt
1/2 cup sour cream
1/2 cup buttermilk
Freshly ground black pepper
Chopped chives, to garnish

In a blender, purée the cucumber, celery, shallots, olive oil, and 1 tsp. kosher salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Whisk in the sour cream and buttermilk and season to taste with kosher salt and freshly ground black pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.

Make Ahead Tips

You can make this soup up to 2 days ahead.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 5; Protein (g): 2; Monounsaturated Fat (g): 11; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 490; Cholesterol (mg): 15; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 117 , pp. 65

May 3, 2012