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Cucumber Buttermilk Soup
This cool, refreshing soup couldn't be easier to prepare. It's a perfect summer lunch.
Servings 4
Author Turnip the Oven
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3
large English cucumbers
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1
large clove garlic
chopped
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2 1/2
cups
buttermilk
low fat is fine
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1
cup
half-and-half
regular or fat free
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3
tablespoons
chopped fresh dill
plus more for serving
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2
teaspoons
kosher salt
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1
teaspoon
freshly ground black pepper
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2
teaspoons
smooth Dijon mustard
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Extra virgin olive oil
for serving
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Peel two of the cucumbers and chop them into large chunks. Put them in a food processor with the garlic and process until smooth.
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Transfer the pureed cucumbers to a large bowl and whisk in the buttermilk, half-and-half, dill, salt, pepper, and mustard.
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Dice the remaining cucumber. Serve the soup chilled, sprinkled with the diced cucumber, chopped fresh dill, and a drizzle of olive oil.