Cucumber Buttermilk Soup

Soups & Stews

Serves 4

  • 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


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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