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Epicurious

Chilled Cucumber Soup

By Judy Goldwasser and Amy Goldwasser

3.8

(30)

Straight from Bloomfield Hills, Michigan. This is one of mom's specialties for a summer lunch or dinner.

Recipe information

  • Yield

    Serves 6

Ingredients

5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

Preparation

  1. Step 1

    Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.

    Step 2

    Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

TagsCold SoupSoupSoup/StewCucumberVegetableParsleyHerbs & SpicesScallionOnionRoot VegetableDillLemonCitrusFruitButtermilkDairyYogurtLunchDinnerRawGluten FreeNut FreeEasyNo-CookBlenderSummerEpicurious
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