chilled leftover salad soup recipe
getting more out of your greens
- 4-5 cups leftover salad greens (dressed is okay)
- 1 cup buttermilk*
- ½ cup plain Greek yogurt
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ½ tablespoon dried dill
- ½ tablespoon dried thyme
- ½ tablespoon dried basil
- 6 tablespoons water
- ¾ cups diced tomatoes
- ¼ cup diced cucumbers
Process greens in a food processor for 1-2 minutes. Add buttermilk, yogurt, sour cream, lemon juice, garlic, herbs and water. Process until smooth. Transfer to a serving bowl and stir in tomatoes and cucumbers. Chill 2-3 hours before serving.
* If you don't have or can't find buttermilk, stir 1 tablespoon cider vinegar into a cup of whole milk and wait 10 minutes. Then proceed with the recipe.
