Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 cups chopped peeled cucumber, divided
- 1 cup chopped spinach
- 4 cups low-fat buttermilk, divided
- 1 cup chopped green bell pepper, divided
- 2 tablespoons minced fresh cilantro
- 1 tablespoon chopped seeded jalapeño pepper
- 2 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup sliced green onions
- 3/4 cup reduced-fat sour cream
- Cilantro leaves (optional)
Directions[]
- Place 1 cup cucumber, spinach, 2 cups buttermilk, 1/2 cup bell pepper, and next 5 ingredients in a blender; process until smooth.
- Pour puréed mixture into a large bowl; stir in 1 cup cucumber, 2 cups buttermilk, 1/2 cup bell pepper, and onions.
- Ladle soup into bowls; top with sour cream.
- Garnish with cilantro leaves, if desired.
Yield: 6 servings (serving size: about 1 cup soup and 2 tablespoons sour cream).