Cucumber Soup Recipe

Cool Cucumber Soup

This cool and inviting creamy soup is made with cucumbers and green onions pureed in a blender.

20 min. prep time
4 servings
151 Rating



2 cups buttermilk*
1/2 cup sour cream
1 pound (2 medium) cucumbers, peeled, seeded, coarsely chopped
5 green onions, cut into 2-inch pieces
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
3/4 teaspoon salt


Lemon slices, if desired
Fresh dill sprigs, if desired


Combine all soup ingredients in bowl; mix well.

Place half of mixture into 5-cup blender container. Cover; blend 2-3 minutes or until smooth. Pour into bowl; repeat with remaining mixture. Cover; refrigerate 1-2 hours or until thoroughly chilled.

Garnish each serving with lemon slices and fresh dill sprigs, if desired.

*Substitute 2 tablespoons vinegar or lemon juice and enough milk to equal 2 cups. Let stand 5 minutes.

Recipe Tip

Refrigerate overnight to enhance flavors.

Nutrition Facts (1 serving)

Calories: 140

Fat: 7g

Cholesterol: 25mg

Sodium: 590mg

Carbohydrates: 13g

Dietary Fiber: <1g

Protein: 6g

Recipe #9605©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

I love this soup! It is wonderful as an appetizer! I was planning on company for dinner & made a double batch! Can this soup be frozen and it so for how long?
Test Kitchen Comment


Hi Carol, thanks for the comments! Unfortunately, we wouldn't recommend freezing this soup. With the addition of sour cream and buttermilk, it could separate when freezing and thawing.
Posted August 31, 2015
easy to make and yummy to eat. made it for a ladies luncheon and they all asked for the recipe.

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