Cold Cucumber Soup

0 Ratings

Cold Cucumber Soup

Recipe adapted by Vickie Reh

Yield: 8 servings

Cook Time: 25 minutes plus 2 hours to chill


6 medium cucumbers, peeled and diced into 1-inch cubes

8 scallions, roughly chopped

2 cups buttermilk, divided

½ cup sour cream

1½ tablespoons apple cider vinegar

¼ teaspoon white pepper

Salt to taste

Fresh dill, for garnish (optional)


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

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →