|Preparation Time||15 Minutes|
|Cook Time||45 Minutes|
|Total Time||1 Hour|
|Main Ingredient||Buttermilk; Cucumbers; Potato|
|Category||Dairy; Fruit; Vegetables|
|Type||Appetizer; Main Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Gluten Free; Low Carb; Low Cholesterol; Heart Healthy; Vegetarian|
2 teaspoons olive oil
1 cup Vidalia or other sweet onion, chopped
2 garlic cloves, minced
6 1/2 cups English cucumber, chopped, seeded, and peeled
3 cups baking potato, cubed and peeled
3 (14-ounce) cans fat-free, low-sodium chicken broth, divided
3 cups buttermilk
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Cucumber, thinly sliced for garnish
In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic to the pot and cook until the onion is soft (about 8 minutes).
Once the onions are tender, add the potato, chopped cucumber, and two cans of chicken broth to the pot. Bring the broth to a boil, then cover and reduce the heat. Allow the mixture to simmer until the potato is very soft (about 20 minutes), while stirring occasionally.
Add one-third of the potato mixture to a blender. With the center piece of the blender lid removed and the opening covered with a towel, blend the potato mixture until smooth. Place the blended mixture into a large bowl, and repeat the blending procedure with the remaining potato mixture. Allow the mixture to cool.
Once the potato mixture has cooled, mix in the remaining can of chicken broth, lemon juice, buttermilk, salt, and white pepper. Cover and place in the refrigerator to chill. Before serving, garnish with thinly sliced cucumber if desired.
Calories: 100 cal
Total fat: 3g
Saturated fat: 1g
Monounsaturated fat: <1g
Polyunsaturated fat: <11g