Ingredients
Equipment
Method
- In a blender, combine the cucumbers, buttermilk, Greek yogurt, dill, chives, lemon juice, garlic, salt, and pepper.
- Blend until smooth and creamy. Taste and adjust the seasoning as needed.
- For an extra-smooth bisque, strain through a fine mesh sieve after blending.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with a drizzle of olive oil and extra herbs.
Nutrition
Notes
Net carbs: 8g per serving (9g total carbs minus 1g fiber).
Substitutions: No buttermilk? Stir 1 tablespoon lemon juice into 1½ cups milk and rest 5 minutes. A cultured dairy-free buttermilk works for a vegan version.
Storage: Keep in an airtight container in the refrigerator for 3 to 4 days. Stir well before serving.
Reheating: Serve chilled. Buttermilk can curdle when heated, so warming is not recommended.
