No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Cucumber-Buttermilk Soup

This no-cook soup gets its creamy texture from buttermilk; diced cucumbers add a refreshing crunch. It's wonderful served with grilled chicken or fish.

  • prep: 15 mins
    total time: 15 mins
  • servings: 4
Photography: Petrina Tinslay


  • 2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
  • 2 cups buttermilk
  • Coarse salt and ground pepper
  • Extra-virgin olive oil, for serving

Cook's Note

Refrigerate, covered, up to 1 day.


  1. Step 1

    Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

Everyday Food, June 2011

Reviews (1)

  • 20 Jun, 2014

    This was a very good and very easy recipe. Great soup for summer. You could add fresh dill, fresh chives or another herb if you like, but this was very good just as is. Thanks Sarah.