Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
4 servings

Ingredients

Directions

Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.

Copyright 2001 Television Food Network, G.P. All rights reserved.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Italian Meatball Soup

Recipe courtesy of Ree Drummond

Meatball-Tortellini Soup

Recipe courtesy of Food Network Kitchen

Asparagus and Bread Soup with Pancetta

Recipe courtesy of Geoffrey Zakarian

Vegan Cream of Broccoli Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.