Chilled cucumber soup is hands down one of the best ways to enjoy cucumbers when summer hits.
We are officially into the “yuck” part of summer that involves constant heat and humidity punctuated by rain that serves not to cool us off but instead to increase the humidity further.
I don’t tend to eat very many heavy meals this time of year. In fact, the thought of eating a steak or some pasta or a creamy soup almost makes my stomach turn. I’d much rather have something light and cool that will refresh me while I’m being braised in the Chicago summer.
I made this soup this week after not having made it in years. I had somehow forgotten about it, but I won’t be forgetting it anytime soon. So yummy and so easy – and better yet, no heat!
How to Make Simple Chilled Cucumber Soup
Some links in this article are affiliate links that may earn me a commission if you purchase through them.
Peel the cucumbers and cut them in half, scraping out the seeds. Sprink the cucumbers with salt and let them stand for 30 minutes. Drain the excess water. If you are using English cucumbers, skip this step.
While the cucumbers are drying out a bit, chop the parsley, scallions, and dill. Once drained, chop the cucumbers coarsely. Put the cucumbers, lemon juice, buttermilk, and yogurt in the blender, and blend at high speed.
Add the scallions, parsley, and dill. Season to taste with salt and pepper (use a little less salt than you think you want – it will get stronger as it chills).
Chill well before serving. YUM!
And I know I know… pictures. Sorry, it disappeared too quickly. I can show you an empty bowl if you like!
Simple Chilled Cucumber Soup
Ingredients
- 5 cucumbers
- 1/2 cup fresh parsley chopped
- 6 scallions chopped
- 2 tablespoons fresh dill chopped
- 1/4 cup lemon juice
- 4 cups buttermilk
- 1 pint plain yogurt
- Salt and pepper to taste
Instructions
- Peel the cucumbers and cut them in half, scraping out the seeds. Sprink the cucumbers with salt and let them stand 30 minutes. Drain the excess water. If you are using English cucumbers, skip this step.5 cucumbers
- While the cucumbers are drying out a bit, chop the parsley, scallions, and dill. Once drained, chop the cucumbers coarsely. Put the cucumbers, lemon juice, buttermilk, and yogurt in the blender, and blend at high speed.1/4 cup lemon juice, 4 cups buttermilk, 1 pint plain yogurt
- Add the scallions, parsley, and dill. Season to taste with salt and pepper.1/2 cup fresh parsley, 6 scallions, 2 tablespoons fresh dill, Salt and pepper
- Chill well before serving.
Notes
- Season this with a little salt as the salty flavor gets stronger as it chills.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
It was that good huh. 🙂 You'll have to make it again with the camera on the counter 🙂
It sounds yum!
It sounds really interesting. I've never really made a cold soup, but it does sound good for summer.
I want to try this for the next time I have company. Sounds so refreshing. Thanks Michelle.
JamericanSpice – Ohhh yeah, it was that good 🙂 I know I need to be better about taking pictures sometimes. When everything is going on at once though!…
Brenda – Oooo I love cold soups – gazpacho, vichysoisse, etc. Oooo now I have a taste for vichysoisse. hmmm.
Kelly – It is. It's great for company – super easy, but pretty elegant, too!