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Cucumber-Buttermilk Soup


This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 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


  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.

Cook's Notes

This cold soup is wonderful served with grilled chicken or fish.

Reviews Add a comment

  • lmf319
    2 JUN, 2017
    My Baba made this weekly during summer months.We had fresh cukes in garden. Instead of pepper she would slice radishes paper thin and also finally diced hard boiled eggs were used as a garnish. Everything came from our garden or chickens. But the basic recipe you have is how it started. Love making this!
  • erictoddw
    12 AUG, 2014
    INCREDIBLY simple soup. Other recipes I reviewed had several other ingredients and/or steps. This was as simple as prepping the veg and pouring in the milk! Extremely refreshing. I used white pepper to not mar the colour. My other half wants me to add a pinch of sugar the next time I make it. And I DEFINITELY will make it again. And again. And again.
  • MS12270697
    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.