Recipe courtesy of Food Network Kitchen

Cool Cucumber Soup

Getting reviews...
Save Recipe
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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 to a paste with the 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.
18m Easy 98%
CLASS
11m Easy 100%
CLASS
43m Easy 97%
CLASS
33m Easy 94%
CLASS
Kardea Brown

Okra Soup

22m Easy 96%
CLASS
Nikki Scott

Jambalaya Soup

24m Easy 97%
CLASS
17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now