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Cucumber-Buttermilk Soup

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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

Ingredients

  • 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

Directions

  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.

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