Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cucumber-Buttermilk Soup 2.9 (152) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch. Ingredients 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 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. Petrina Tinslay Cook's Notes This cold soup is wonderful served with grilled chicken or fish. Print