Buttermilk Gazpacho

Yields Makes about 1 quart; 2 or 3 servings
AuthorMickey Strang, McKinleyville, California,
Notes: Mickey Strang of McKinleyville, California, shares this recipe. Garnish with cilantro sprigs.

Ingredients

 1 cucumber (3/4 lb.), peeled and cut into chunks
 2/3 cup coarsely chopped sweet onion such as Maui or Walla Walla
 1 cup coarsely chopped ripe tomato
 1 tablespoon chopped fresh jalapeño chili
 1 1/2 cups buttermilk
  Salt and pepper
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories91
% Daily Value *
Total Fat 1.4g2%
Saturated Fat 0.7g4%
Cholesterol 4.9mg2%
Sodium 144mg7%
Total Carbohydrate 15g6%
Dietary Fiber 1.9g7%
Protein 5.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.

Step 2
2

Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.

Step 3
3

Serve soup with a few ice cubes added to each bowl. Or nest mixing bowl in ice and stir often until cold, about 10 minutes, then ladle into bowls.

Ingredients

 1 cucumber (3/4 lb.), peeled and cut into chunks
 2/3 cup coarsely chopped sweet onion such as Maui or Walla Walla
 1 cup coarsely chopped ripe tomato
 1 tablespoon chopped fresh jalapeño chili
 1 1/2 cups buttermilk
  Salt and pepper
Buttermilk Gazpacho
IngredientsDirections

Search All of Sunset's Recipes

The Latest