Creamy and cool cucumber soup recipe

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This chilled cucumber soup could be there to comfort you, should you grow tired of ordering the least expensive thing on the menu when out to dinner with friends.

  • Yield: 6 Servings
  • Preparation Time: 35 Minutes


  • 5 cucumbers, peeled, halved, and seeded
  • 1½ teaspoons kosher salt, divided
  • ½ cup chopped fresh parsley
  • 6 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • ¼ cup freshly squeezed lemon juice (from about 2 small lemons)
  • 1 quart buttermilk
  • 1 pint full-fat vanilla yogurt
  • 1 teaspoon freshly ground black pepper
How to Make It
  1. Place the prepared cucumbers on a shallow plate. Sprinkle with ½ teaspoon of the salt and let stand for 30 minutes.
  2. Roughly chop the cucumbers and place in a blender. Add the parsley, scallions, fresh dill, lemon juice, buttermilk, and yogurt, and blend on high until very smooth. Season with the remaining salt and the black pepper.
  3. Transfer soup to a bowl. Chill, covered, for at least 4 hours before serving.

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