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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:
  • Total Time:
  • Servings: 4
Cucumber-Buttermilk Soup

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 Note

Refrigerate, covered, up to 1 day.

Reviews (2)

  • 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.

  • vlt 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.

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