Buttermilk bisque with cucumbers and Vidalia onions
1 large hothouse cucumber, chopped (about 3 cups)
1/2 cup chopped Vidalia onions
2 tablespoons chopped fresh dill plus more, for garnish
1 quart 2 percent fat buttermilk
1 cup low-fat plain yogurt
2 teaspoons sugar
Kosher salt and fresh-ground black pepper, to taste
Makes 8 to 10 servings.
Place cucumbers, onions, 2 tablespoons dill, buttermilk, yogurt, sugar, salt and pepper in a food processor fitted with the metal blade or blender and puree until almost smooth (you want a few small pieces to remain). Chill at least 1 hour before serving. Garnish with additional chopped dill, if desired.
Nutritional information per serving: 66 calories, 16 percent calories from fat, 1 gram total fat, .69 gram saturated fat, 5 milligrams cholesterol, 9 grams carbohydrates, .39 gram total fiber, 8 grams total sugars, 9 grams net carbs, 5 grams protein, 123 milligrams sodium.