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Gallery Chilled Cucumber and Potato Soup With Dill Credit: Raymond Hom Recipe Summary prep: 30 mins total: 2 hrs 40 mins Servings: 4 Yield: Makes 5 1/2 cups

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1/2 cup chopped onion 1 russet potato (9 ounces), peeled and chopped into 1/2-inch pieces 2 medium cucumbers, peeled and coarsely chopped Coarse salt and freshly ground pepper 1 1/4 cups homemade or store-bought low-sodium chicken stock 3/4 cup low-fat buttermilk 3 tablespoons chopped fresh dill 4 cucumber spears, for garnish

Gallery Chilled Cucumber and Potato Soup With Dill Credit: Raymond Hom

Recipe Summary prep: 30 mins total: 2 hrs 40 mins Servings: 4 Yield: Makes 5 1/2 cups

Chilled Cucumber and Potato Soup With Dill      Credit: Raymond Hom

Chilled Cucumber and Potato Soup With Dill

Credit: Raymond Hom

Chilled Cucumber and Potato Soup With Dill

Recipe Summary prep: 30 mins total: 2 hrs 40 mins Servings: 4 Yield: Makes 5 1/2 cups

Recipe Summary

prep: 30 mins total: 2 hrs 40 mins

Servings: 4 Yield: Makes 5 1/2 cups

prep: 30 mins

total: 2 hrs 40 mins

prep:

30 mins

total:

2 hrs 40 mins

Servings: 4

Yield: Makes 5 1/2 cups

4

Makes 5 1/2 cups

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil 1/2 cup chopped onion 1 russet potato (9 ounces), peeled and chopped into 1/2-inch pieces 2 medium cucumbers, peeled and coarsely chopped Coarse salt and freshly ground pepper 1 1/4 cups homemade or store-bought low-sodium chicken stock 3/4 cup low-fat buttermilk 3 tablespoons chopped fresh dill 4 cucumber spears, for garnish

Directions

Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.

Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.

Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.

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All Reviews for Chilled Cucumber and Potato Soup With Dill

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chilled Cucumber and Potato Soup With Dill

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest