Blended soup
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Cucumber Buttermilk Soup

Prep Time10 mins
Servings: 6


  • 2 pounds cucumbers peeled and cubed
  • 2 cups buttermilk
  • 2 small garlic cloves smashed or roughly chopped
  • 2 scallions roughly chopped
  • 1 teaspoon sherry vinegar or use red wine vinegar
  • ½ cup dill basil, mint packed (a half cup total of all three herbs)
  • 2 teaspoons kosher salt
  • Freshly ground black pepper for serving
  • Crumbled Feta for serving


  • Place the all of the ingredients except the pepper and feta in a blender. Blend until smooth, about 2 minutes.
  • Chill for 1-2 hours, then serve in bowls with the crumbled feta and black pepper. Soup can be made a day ahead.