Cucumber Buttermilk Soup
Note: This summery no cook soup can be made up to 2 days ahead
No Cook Cucumber Buttermilk Soup
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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.