Cool Cucumber Soup

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  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
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2 14-ounce English (seedless) cucumbers

1/2 clove garlic, minced

Kosher salt and freshly ground black pepper

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 

Sliced cucumbers and scallions, for garnish


  1. 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. 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.