Cucumber Buttermilk Soup

Soups & Stews

Serves 4

Ingredients: 
  • 1½ lbs cucumbers, peeled and seeded
  • 2 ​celery stalks, roughly chopped
  • ​1 shallot, coarsely chopped
  • ​1/4 cup extra virgin olive oil
  • ​1/2 cup sour cream
  • ​1/2 cup buttermilk
  • ​kosher salt and freshly ground black pepper

Note: This summery no cook soup can be made up to 2 days ahead

No Cook Cucumber Buttermilk Soup

Cucumber Buttermilk Soup 

Click image to enlarge

Method: 

Peel the cucumber and slice in half lengthwise. Scoop out the seeds and slice into chunks. In a blender, puree the cucumber, celery stalks, shallot, 1/4 cup olive oil and 1 teaspoon kosher salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.

​Whisk in the cour cream and buttermilk then season to taste with salt and black pepper.

​Refrigerate until chilled, at least 1 hour.

​Serve drizzled with extra-virgin olive oil and garnished with chopped chives.

​Note: You can make this no cook soup up to 2 days ahead.

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