Herby Cucumber Buttermilk Soup

Blender soups are one of the easiest warm weather dishes you can make. Save the garnish, all of the ingredients go in at once, et voila. Given its simplicity, you’ll be amazed at how flavorful and refreshing this cucumber soup turns out, thanks in no small part to the fresh herbs and tangy buttermilk.

Herby Cucumber Buttermilk Soup

Prep Time 10 minutes
Adapted from Melissa Clark
Blender soups are one of the easiest warm weather dishes you can make. Save the garnish, all of the ingredients go in at once, et voila. Given its simplicity, you'll be amazed at how flavorful and refreshing this cucumber soup turns out, thanks in no small part to the fresh herbs and tangy buttermilk.
5 from 1 vote
Servings 6

Ingredients
 

  • 2 pounds cucumbers, peeled and cubed
  • 2 cups buttermilk
  • 2 small garlic cloves, smashed or roughly chopped
  • 2 scallions, roughly chopped
  • 1 teaspoon sherry vinegar or red wine vinegar
  • ½ cup herbs, a mix of dill, basil and mint
  • 2 teaspoons kosher salt
  • reshly ground black pepper for serving
  • crumbled feta for serving

Instructions
 

  • Place the all of the ingredients except the pepper and feta in a blender. Blend until smooth, about 2 minutes.
  • Chill for 1-2 hours, then serve in bowls with the crumbled feta and black pepper. Soup can be made a day ahead.
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