Food & Cooking Recipes Chilled Cucumber and Potato Soup With Dill Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 30 mins Total Time: 2 hrs 40 mins Servings: 4 Yield: Makes 5 1/2 cups This healthful take on vichyssoise swaps in cucumbers for leeks and gets its creaminess from low-fat buttermilk. Cucumber spears are a crisp foil to the velvety soup. Ingredients 1 tablespoon extra-virgin olive oil ½ cup chopped onion 1 russet potato (9 ounces), peeled and chopped into ½-inch pieces 2 medium cucumbers, peeled and coarsely chopped Coarse salt and freshly ground pepper 1 ¼ cups homemade or store-bought low-sodium chicken stock ¾ cup low-fat buttermilk 3 tablespoons chopped fresh dill 4 cucumber spears, for garnish Directions Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes. Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly. Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear. Rate it Print