- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
Ingredients
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
Directions
- 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.
