This cool and inviting creamy soup is made with cucumbers and green onions pureed in a blender.
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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
Fresh dill sprigs
*Substitute 2 tablespoons vinegar or lemon juice and enough milk to equal 2 cups. Let stand 5 minutes.
Combine all soup ingredients in large bowl; mix well.
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).
Garnish each serving with lemon slices and fresh dill sprigs.
Refrigerate overnight to enhance flavors.
Explore reviews fromour online community
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?
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.
easy to make and yummy to eat. made it for a ladies luncheon and they all asked for the recipe.