Cucumber-buttermilk Soup

Name: Cucumber-buttermilk Soup
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 1
Cuisine: Global
Ingredients: 355 milliliters buttermilk; 1 inch P cayenne pepper; 3 English cucumbers, peeled; 1 garlic clove, peeled and minced; 2 green onions; 2 teaspoons kosher salt; 3 Tbsps fresh lemon juice; 1 teaspoons freshly ground pepper; 237 milliliters low-sodium chicken or vegetable broth

Cucumber-buttermilk Soup is a gluten free, primal, whole 30, and vegetarian main course. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 395 calories, 18g of protein, and 13g of fat. Head to the store and pick up green onions, lemon juice, kosher salt, and a few other things to make it today. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 8 minutes.