Cold Cucumber Soup Recipe by Chef Vickie Reh | Tasting Table
Prep Time:
Cook Time:
2 hours, 25 minutes
Servings:
8 servings
Ingredients
Directions
  1. In a blender, purée the cucumber (reserving a handful of cubes for garnish if desired), scallions and 1 cup buttermilk. Pour the mixture through a fine mesh strainer and discard any solids.
  2. Stir in the sour cream, remaining 1 cup buttermilk, vinegar, white pepper and salt, then whisk until completely blended. Transfer the soup to the refrigerator to chill for two hours. Just before serving, ladle the soup into bowls. If garnishing, sprinkle with reserved cucumber and dill