Cucumber Soup With Buttermilk

Nothing is more cooling on a sultry summer day than this chilled cucumber soup.

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :


2 medium cucumbers, peeled, seeded and chopped
1 medium red onion, thinly sliced
1/3 cup fresh dill, minced
2 tbsp fresh mint, minced
2 cups buttermilk
1/2 low-fat plain yogurt
1/2 cup low-sodium chicken broth
1-1/2 tbsp chopped walnut
3 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper


  1. In a food processor or blender, process cucumbers, onion, dill, and mint 30 seconds. Add buttermilk, yogurt, broth, and walnuts and process 20 seconds or until blended.
  2. Transfer to a medium bowl and stir in vinegar, salt, black pepper and cayenne. Cover and refrigerate at least 2 hours before serving.

Nutritional information: