Cold cucumber buttermilk soup is one of my favorite summertime recipes. I love to blend it up earlier in the day (takes 5 minutes!), then pull it out in the evening with a salad to accompany it and go sit on my deck, watching the birds and sipping soup. A nice glass of wine to hand and I have a perfect summer evening meal.
Like my Summer Squash and Ricotta Crostata, I made this soup for a recent visit by my in-laws.
I really adore recipes which I can make ahead and be all done with the work when I’m having people over. There are always a few dishes that need some last minute prep (salads to assemble or potatoes to mash) and generally something which needs to be cooked just before we eat it, so it’s good to have portions of the meal DONE. Where all that’s left is the eating!
And this soup fits the bill. It needs to be made ahead so it has time for the flavors to blend and for the ingredients to fully chill, which means you can make it in the morning or the night before and have everything all cleaned up and looking nice by the time anyone arrives.
Which means you get to spend more time with your guests and less time running around kitchen! 🙂
However, don’t save this soup for company.
We love having this soup on any hot day when I don’t feel like heating anything up or when we want a lighter dinner. Cold cucumber buttermilk soup is a wonderful part of a vegetarian meal that heats up the kitchen not at all!
And, as someone who has buttermilk and cucumbers in her fridge all the time just trying to go bad before I eat them, buttermilk soup is not only tasty, but also frugal. I’m not always frugal, but it’s nice when I can manage it. Just think – a company ready recipe which you can make ahead, that is totally tasty, and is easy on the pocketbook.
This recipe has it all. 🙂
– Happy Eating, Annemarie
- 4 small thin skinned cucumbers, or 1 medium cucumber, seeded and peeled
- 3 cups buttermilk
- ¾ cup sour cream
- 2 tbsp olive oil
- ½ tsp kosher salt
- 1 large clove garlic, chopped
- finely diced tomatoes
- finely chopped fresh chives
- salt and black pepper
- olive oil
- finely diced cucumber
- If you are using small, thin skinned cucumbers, you do not need to peel or to seed them. Coarsely dice ¾ of the cucumber. (You will have about 1½ cups of cucumber.) Finely dice the remaining cucumber and set aside for garnishing the soup.
- Add coarsely diced cucumber, buttermilk, sour cream, olive oil, salt, and garlic to a blender. Blend until smooth, 2 minutes.
- Transfer the soup to a bowl and refrigerate until chilled, at least 1 hour. (Can be made a day ahead.) For extra chilled soup, put the bowl in the freezer for about 15 minutes before serving.
- Serve topped with finely diced cucumber and tomato, chives, a drizzle of olive oil, and some salt and pepper.
Other possible garnishes are finely diced roasted beets, chopped parsley, chopped dill, or a drizzle of creme fraiche.