Cool Cucumber Soup
4 (1-cup)
20 min
20 min



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

Fresh dill sprigs


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

How to make

  1. STEP 1

    Combine all soup ingredients in large bowl; mix well.

  2. STEP 2

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

  3. STEP 3

    Garnish each serving with lemon slices and fresh dill sprigs.

Tip #1

Refrigerate overnight to enhance flavors.


7Fat (mg)
25Cholesterol (mg)
590Sodium (mg)
13Carbohydrates (g)
<1Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  August 26, 2015

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?

— says carol
Test Kitchen Comment August 31, 2015

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.

— says mallory
  August 21, 2009

easy to make and yummy to eat. made it for a ladies luncheon and they all asked for the recipe.

— says Sandy
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