Cucumber-Mint Buttermilk Soup

Cucumber-Mint Buttermilk Soup
Photo: Yuki Sugiura
Prep Time:
10 mins
Total Time:
2 hrs 10 mins

This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.


  • 2 ¾ cups buttermilk

  • 1 English cucumber, cut crosswise into 1-inch pieces

  • ¼ cup lightly packed fresh mint leaves, plus more for serving (optional)

  • Coarse salt and freshly ground pepper

  • Extra-virgin olive oil, for drizzling


  1. In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.

  2. When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.

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