Project Description

Chilled Cucumber, Herb and Buttermilk Soup

Recipe Icons-02
4 Servings
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Difficulty Level
Active Prep
Active Prep
20 min
Total Time
Total Time
20 minutes

Chilled cucumber and buttermilk soup is a rite of fancified summer lunches. Packed full of herb-y greenness and the refreshing coolness of cucumber, there’s also a hint of serrano chile, just enough to give you a kick and command your attention.

See Cook’s Note on how to clean herbs quickly.


Chilled Cucumber, Herb and Buttermilk Soup

Put the cucumber, scallions, serrano, herbs and water in a blender and puree until smooth. Pour into a large bowl and stir in the buttermilk, lemon juice and salt. Taste and add more lemon juice or salt if desired.

Serve immediately or cover and refrigerate until serving. Ladle into bowls. Top with a drizzle of olive oil, a pinch of sliced mint and a few grates of lemon zest.

Use a salad spinner to quickly clean and dry herbs. Measure the herbs, then place together in the basket of a salad spinner. Rinse under cold running water and spin dry.


Chilled Cucumber, Herb and Buttermilk Soup

  • 1 English cucumber, trimmed, quartered lengthwise, cut into chunks
  • 2 scallions, trimmed, cut into large pieces
  • 1/2 a small serrano chile, stemmed and seeded
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh cilantro leaves and tender stems
  • 1/2 cup packed fresh flat-leaf parsley leaves and tender stems
  • 1/4 cup packed fresh mint leaves, plus 2 tablespoons thinly sliced, for garnish
  • 1/4 cup water
  • 2 cups buttermilk (shake before pouring)
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1½ teaspoon kosher salt, or more to taste
  • Good, fruity olive oil, for drizzling
  • Lemon zest, for garnish
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