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Chilled Cucumber Soup

Chilled Cucumber Soup
Image Credit:
Africa studios/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4-2/3 cups
Category
Vegetables
Course
Side Dishes
Soup
Special Considerations
Vegetarian
Preparation Method
No Cook
Sources
Yankee Magazine

Chilled Cucumber Soup is a cool, refreshing blend that’s perfect for warm-weather meals or light lunches. Made with crisp cucumbers, fresh herbs, tangy buttermilk, and a touch of lemon, this no-cook soup is blended until smooth and served cold for maximum refreshment. 

Light, creamy, and full of garden-fresh flavor, it’s an easy make-ahead dish that tastes even better after chilling.

Ingredients
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

Instructions

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

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Elaine</span> Wed, 06/27/2018 - 09:00
Can I substitute the non fat buttermilk and reduced fat sour cream for raw full fat versions?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 06/27/2018 - 16:40

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

 <span>Ruby</span> Tue, 06/27/2017 - 19:13
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.