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Chilled Cucumber and Potato Soup With Dill

This healthful take on vichyssoise swaps in cucumbers for leeks and gets its creaminess from low-fat buttermilk. Cucumber spears are a crisp foil to the velvety soup.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 5 1/2 cups

Photography: Raymond Hom

Source: Martha Stewart Living, August 2010


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 russet potato (9 ounces), peeled and chopped into 1/2-inch pieces
  • 2 medium cucumbers, peeled and coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1 1/4 cups homemade or store-bought low-sodium chicken stock
  • 3/4 cup low-fat buttermilk
  • 3 tablespoons chopped fresh dill
  • 4 cucumber spears, for garnish


  1. Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.

  2. Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.

  3. Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.

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