Chilled Cucumber Soup

If you don’t have buttermilk or sour cream, feel free to substitute with plain yogurt.

  • Prep time: 10 minutes
  • Yield: Makes 3 to 4 servings


  • 2 large cucumbers (about 1 1/2 pounds total)
  • 2 tablespoons chopped onion (white, red, or green)
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1 tablespoon rice vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • Pinch black pepper


1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.

2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed.

At this point you can make ahead and chill.

3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.


Please enter your comment!
Please enter your name here