Cucumber-Buttermilk Soup

Rating: 2.91 stars
152 Ratings
  • 5 star values: 21
  • 4 star values: 15
  • 3 star values: 63
  • 2 star values: 35
  • 1 star values: 18

This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.

Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Cook's Notes

This cold soup is wonderful served with grilled chicken or fish.

Reviews (3)

152 Ratings
  • 5 star values: 21
  • 4 star values: 15
  • 3 star values: 63
  • 2 star values: 35
  • 1 star values: 18
Anonymous
Rating: Unrated
06/02/2017
My Baba made this weekly during summer months.We had fresh cukes in garden. Instead of pepper she would slice radishes paper thin and also finally diced hard boiled eggs were used as a garnish. Everything came from our garden or chickens. But the basic recipe you have is how it started. Love making this!
Anonymous
Rating: 5 stars
08/12/2014
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.
Anonymous
Rating: Unrated
06/20/2014
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.
Advertisement
© Copyright 2020 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 06/05/2020