Gluten free, vegetarian
Psst… there are only 2 of us so I usually make a half batch.
Psst psst wash your veggies.
Ingredients:
3 1/2 seeded and rough chopped English cucumbers
1 seeded and diced English cucumber
1/4 cup White vinegar
3/4 cup chopped dill
1 3/4 cup sour cream
2 tsp salt
2 tsp black pepper
3/4 cup heavy cream
1/2 bunch Green onion (40 grams roughly)
Instructions:
Purée the rough chopped cucumber and vinegar until smooth and transfer to a large bowl
Whisk or blend in sour cream, heavy cream, dill, salt, & pepper.
Stir in diced (pretty cucumber) and scallions.
Cover and chill overnight. I like to store this soup in canning jars. serve cold
Inspiration:
original recipe from Zingerman’s bake house. Changes have been made.
Nutrition: (makes 6-8 bowls)
Calories – 272, carbs – 11.9g, fat – 23.3g, protein – 3.8g, dietary fiber – 1.4g