Make Ahead Recipe

1. Roughly chop cucumber and place in food processor. Add garlic, lemon juice, salt and buttermilk and cover with lid. Blend for 1–2 minutes or until completely puréed.
2. Pour blended mixture into a large bowl and whisk in sour cream. Check seasonings and add more salt if desired.
3. Cover bowl with a lid or plastic wrap and refrigerate for at least 1 hour.
4. Pour into 4 glasses or small bowls and garnish with a cucumber slice and freshly ground black pepper.

Good to Know: Add ½ cup loosely packed mint leaves to step 1, if desired.

 87 Calories, 1.3 g Total Fat, 1 g Saturated Fat, 8 g Fibre, 11.8 g Carbohydrates, 6.9 g Protein, 683 mg Sodium