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.
Servings 6 servings
- 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.