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Cucumber Soup

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

Ingredients

  • 3 large English cucumbers
  • 1 large clove garlic chopped
  • 2 1/2 cups buttermilk low fat is fine
  • 1 cup half-and-half regular or fat free
  • 3 tablespoons chopped fresh dill plus more for serving
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons smooth Dijon mustard
  • Extra virgin olive oil for serving

Instructions

  1. Peel two of the cucumbers and chop them into large chunks. Put them in a food processor with the garlic and process until smooth.
  2. Transfer the pureed cucumbers to a large bowl and whisk in the buttermilk, half-and-half, dill, salt, pepper, and mustard.
  3. Dice the remaining cucumber. Serve the soup chilled, sprinkled with the diced cucumber, chopped fresh dill, and a drizzle of olive oil.