Chilled Cucumber and Potato Soup With Dill
This healthful take on vichyssoise swaps in cucumbers for leeks and gets its creaminess from low-fat buttermilk. Cucumber spears are a crisp foil to the velvety soup.
- Total Time:
- Servings: 4
- Yield: Makes 5 1/2 cups
Photography: Raymond Hom
Source: Martha Stewart Living, August 2010
- 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
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.