Buttermilk Bisque with Cucumbers and Vidalia Onions

  • Yield: 8 to 10 servings


1large hothouse cucumber, chopped (about 3 cups)
1/2cup chopped Vidalia onions
2tablespoons chopped fresh dill plus more, for garnish
1quart 2 percent fat buttermilk
1cup low-fat plain yogurt
2teaspoons sugar
Kosher salt and freshly ground black pepper, to taste


  1. 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 Info *per serving

  • Calories 66
  • Fat 1g
  • Saturated Fat .69g
  • Cholesterol .5mg
  • Sodium 123mg
  • Carbohydrate 9g
  • Fiber .39g
  • Sugars 8g
  • Protein 5g