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Cucumber-Mint Buttermilk Soup

This soup can be made a day in advance and chilled in the refrigerator until ready to serve.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Yuki Sugiura

Source: Martha Stewart Living, March 2015


  • 2 3/4 cups buttermilk
  • 1 English cucumber, cut crosswise into 1-inch pieces
  • 1/4 cup lightly packed fresh mint leaves, plus more for serving (optional)
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil, for drizzling


  1. In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.

  2. When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.

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