Cool Cucumber Soup

Total Time:
1 hr 30 min
15 min
1 hr 15 min

4 servings

  • Two 14 to 16 ounce English (seedless) cucumbers
  • 1/2 clove garlic, minced
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1 small scallion, trimmed and chopped
  • 2 cups buttermilk or 1 cup milk plus 1 cup sour cream
  • 1 teaspoon minced fresh mint
  • 1 teaspoon minced fresh dill
  • 1 teaspoon minced flat-leaf parsley
  • Large pinch cayenne pepper plus more to taste
  • Freshly ground black pepper to taste
  • Freshly squeezed lemon juice, to taste (optional)
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  • 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.

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    Cool Cucumber Soup

    Recipe courtesy of Ellie Krieger