Cool Cucumber Soup
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- 4 cucumbers, about 6 inches long
- 1/2 tsp salt
- 6 Tbsp cream cheese, softened
- 1/4 cup whipping cream
- 8 Tbsp SACO Cultured Buttermilk Blend
- 4 green onions and tops, sliced
- 2 Tbsp bacon bits
- 1/4 tsp pepper
- 1/2 tsp garlic salt
- 1 tsp vinegar
- 1 tsp mustard
- 1/2 tsp dill weed
- 2 cups water
- 2 Tbsp almonds, slivered and toasted
Peel cucumbers, cut into thin slices and put into ice water with 1/2 tsp. Salt. Set aside for 30 minutes. Mix the cream cheese with the whipping cream. Add the Saco Cultured Buttermilk Blend, onions, bacon bits, and seasonings. Mix well. Drain the cucumbers and add to the creamed mixture. Add the water and stir until all is combined. Chill at least 1 hour before serving. Serve with bread sticks and topped with slivered almonds.
This Recipe Yields: 8 servings.
Nutritional info is not available at the moment.