Best 2 Cucumber Buttermilk Soup Recipes

Craving a light, refreshing, and flavorful soup that's perfect for a hot summer day? Look no further than cucumber buttermilk soup, a culinary delight that combines the crispness of cucumbers, the tanginess of buttermilk, and a medley of herbs and spices. With its velvety texture, vibrant emerald hue, and subtle blend of sweet and savory flavors, this chilled soup is not only a feast for the palate but also a visual masterpiece. Whether you're hosting a brunch, planning a picnic, or simply seeking a healthy and satisfying meal, cucumber buttermilk soup is an absolute must-try that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CUCUMBER-BUTTERMILK SOUP

Cucumber-Buttermilk Soup image

This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 4

Ingredients

2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving

Steps:

Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

Nutrition Facts : Calories 67 g, Fat 1 g, Fiber 1 g, Protein 5 g

CUCUMBER-MINT BUTTERMILK SOUP

Cucumber-Mint Buttermilk Soup image

This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h10m

Number Of Ingredients 5

Ingredients

2 3/4 cups buttermilk
1 English cucumber, cut crosswise into 1-inch pieces
1/4 cup lightly packed fresh mint leaves, plus more for serving (optional)
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling

Steps:

In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.
When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.

Tips:

Choose ripe cucumbers with firm flesh and no blemishes.
Peel the cucumbers if desired, but leaving the skin on will add a bit of extra flavor and nutrients.
Use fresh herbs, such as dill, parsley, or chives, to add a pop of flavor to the soup.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
Serve the soup chilled or at room temperature, garnished with fresh herbs or a dollop of yogurt.

Conclusion:

Cucumber buttermilk soup is a refreshing and flavorful soup that is perfect for a hot summer day. It is also a good source of vitamins and minerals, making it a healthy and delicious choice. With its creamy texture and tangy flavor, this soup is sure to be a hit with your family and friends. So next time you're looking for a light and refreshing soup, give cucumber buttermilk soup a try.