Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 4 to 6 Servings.

Ingredients Edit

Directions Edit

  1. Peel cucumbers and remove the seeds.
  2. Shred cucumbers in a food processor or with a grater.
  3. Mix the cucumbers in a bowl with the buttermilk and chicken stock.
  4. Add salt, pepper and chives.
  5. Refrigerate the soup for several hours before serving.
  6. Garnish with chopped dill weed.
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