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Cool as a Cucumber Soup

This cool as a cucumber soup is the best way to beat summer heat. Ice cold and refreshing with English cucumbers, buttermilk, and plenty of herbs, it’s easy to blend in just a few minutes. It will need to chill for two hours.
Print Recipe
Prep Time 10 minutes
Total Time 2 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish, Soup
Cuisine: American
Calories: 93
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 English cucumbers, peeled – 1 seeded, both chopped into 1-inch pieces
  • 1½ cups buttermilk
  • 6 ounces Greek yogurt
  • ½ cup cold vegetable stock
  • Juice of one large lime
  • Big handful of fresh mint leaves
  • Big handful of fresh dill leaves
  • A few ice cubes
  • Maldon salt and freshly cracked black pepper

Method
 

  1. Combine cucumbers, buttermilk, yogurt, stock, lime juice, mint, dill, ice, salt, and pepper in a blender and blend until smooth. Chill for 2 hours.
  2. Pour into your favorite pitcher and refrigerate until perfectly chilled.
  3. Pour the soup into chilled bowls and garnish with dill and/or mint. Enjoy!

Nutrition

Calories: 93kcalCarbohydrates: 14gProtein: 9gFat: 1gSaturated Fat: 1gCholesterol: 6mgSodium: 357mgFiber: 2gSugar: 8g

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