Chilled Cucumber Soup

Recipe for Chilled Cucumber Soup
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3 cucumbers, peeled, seeded, and coarsely chopped
5 green onions, coarsely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
2 cups nonfat buttermilk
1 container (8-ounces) reduced-fat sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine all ingredients in a blender; pulse until finely chopped. Cover and chill 2 hours or until serving.


4-2/3 cups

Preparation Time

10 Minutes

Total Time

130 Minutes


Reader Comments

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substitute ingredients

Can I substitute the non fat buttermilk and reduced fat sour cream for raw full fat versions?

food substitutions

The Editors's picture

Hello, Elaine. That is what we call chef’s preference. Enjoy!

this sounds like i could

this sounds like i could learn to like buttermilk in something other than cornbread and biscuits! it occurs to me though that by adding lemon juice and/or sour cream, you could use skim milk and voila! you've made buttermilk.