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 Notes

Refrigerate, covered, up to 1 day.


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