← Well Summer 2020

Chilled Cucumber Soup

Perfect for hot summer days

You can make this cool and refreshing soup ahead of time — in only 10 minutes — and eat it for days. There’s no cooking involved, just blending. How cool is that?

cucumber soup

Takes 10 minutes
Makes 3 to 4 servings


  • 2 large cucumbers (about 1-1/2 pounds total)
  • 2 tablespoons chopped onion (white, red, or green)
  • 1/2 cup buttermilk*
  • 1/4 cup sour cream*
  • 1 tablespoon rice vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • Pinch black pepper

*If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.


Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.

Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. (At this point you can make ahead and chill.)

Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

Recipe courtesy of simplyrecipes.com