Cool Cucumber Soup

Total Time:
1 hr 15 min
15 min
1 hr
  • 2 14 -ounce English (seedless) cucumbers
  • 1/2 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 small scallion, trimmed and chopped
  • 1 cup buttermilk
  • 1 cup creme fraiche
  • 1 teaspoon minced fresh mint
  • 1 teaspoon minced fresh dill
  • 1 teaspoon minced flat-leaf parsley
  • Large pinch cayenne pepper
  • Freshly squeezed lemon juice, optional
  • Sliced cucumbers and scallions, for garnish
  • 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.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 100

  • Total Fat: 5 grams

  • Saturated Fat: 3 grams

  • Total Carbohydrate: 9 grams

  • Protein: 5 grams

  • Sodium: 180 milligrams

  • Cholesterol: 20 milligrams

  • Fiber: 2 gram

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    Cool Cucumber Soup

    Recipe courtesy of Ellie Krieger