Cool Cucumber Soup Recipe

Name: Cool Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 14 to 16 ounce English (seedless) cucumbers; 1/2 clove garlic, minced; 1 1/2 teaspoons kosher salt plus more to taste; 1 small scallion, trimmed and chopped; 2 cups buttermilk or 1 cup milk plus 1 cup sour cream; 1 teaspoon minced fresh mint; 1 teaspoon minced fresh dill; 1 teaspoon minced flat-leaf parsley; Large pinch cayenne pepper plus more to taste; Freshly ground black pepper to taste; Freshly squeezed lemon juice, to taste (optional); Copyright 2001 Television Food Network, G.P. All rights reserved.

Servings: persons

Two 14 to 16 ounce English (seedless) cucumbers
1/2 clove garlic, minced
1 1/2 teaspoons kosher salt plus more to taste
1 small scallion, trimmed and chopped
2 cups buttermilk or 1 cup milk plus 1 cup sour cream
1 teaspoon minced fresh mint
1 teaspoon minced fresh dill
1 teaspoon minced flat-leaf parsley
Large pinch cayenne pepper plus more to taste
Freshly ground black pepper to taste
Freshly squeezed lemon juice, to taste (optional)
Copyright 2001 Television Food Network, G.P. All rights reserved.

1
Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be.
2
Coarsely chop.
3
Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife.
4
Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth.
5
Add half of each of the herbs and the cayenne and pulse several times to combine.
6
Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled.
7
Before serving, season with salt, pepper, and lemon if desired.
8
Divide among 4 soup bowls and sprinkle with the remaining herbs.
9
Serve.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Two 14 to 16 ounce English (seedless) cucumbers, 1/2 clove garlic, minced, 1 1/2 teaspoons kosher salt plus more to taste, 1 small scallion, trimmed and chopped, and more.

Yes, Cool Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cool Cucumber Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions