Recipe courtesy of Food Network Kitchen
Total:
1 hr 15 min
Active:
15 min
Level:
None

Nutrition Info

Ingredients

Directions

1. Peel cucumbers, trim ends, and cut in half lengthwise. Scrape out centers and coarsely chop. Crush garlic and 1/4 teaspoon salt into a paste with flat side of a chef's knife. Combine cucumber, scallion, garlic, 1 1/4 teaspoons salt, buttermilk, and creme fraiche in a blender and process until completely smooth. Add half of each herb and all of cayenne. Pulse to combine.

2. Transfer soup to a bowl, cover, and refrigerate until thoroughly chilled, about 1 hour. Season with salt and pepper, to taste, and lemon, if desired. Divide among 4 soup bowls; garnish with sliced cucumber, scallion and the remaining herbs.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Winter Squash Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Keri Poulios

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking