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Cold Cucumber Buttermilk Soup

Cucumber blended with buttermilk makes a refreshing, cold soup on a hot, summer day. It takes only moments to prepare and, as a bonus, it's a great way to use up extra buttermilk.
Course Soup
Cuisine American
Keyword buttermilk soup, cucumber soup
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Servings 6 servings
Calories 125kcal
Author justalittlebitofbacon


  • 1 1/2 cups cucumber, peeled, seeded, and coarsely chopped
  • 3 cups buttermilk
  • 3/4 cup sour cream
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 large clove garlic, chopped


  • finely diced tomatoes
  • finely chopped fresh chives
  • kosher salt and black pepper
  • olive oil
  • finely diced cucumber


  • 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.


  • Cucumber: If you use the small, thin skinned cucumbers (Persian cucumbers) you do not need to peel or seed before chopping.
  • Timing: The active time on this recipe is about 5 minutes and I find this to be a great recipe to make ahead in the morning or the evening before you are going to serve it.
  • Garnish ideas: Other possible garnishes are finely diced roasted beets, chopped parsley, chopped dill, or a drizzle of creme fraiche.


Calories: 125kcal