Prep 10 mins
Cook 30 mins
I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time.
- 2 cucumbers, peeled and seeded
- 118.29 ml buttermilk, chilled
- 118.29 ml nonfat sour cream, chilled
- 12.32 ml white vinegar
- 4.92 ml olive oil
- 2.46 ml dried dill, crumbled
- Coarsely purée cucumbers in a blender or food processor.
- Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
- Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
This was pulled together in five minutes and made for a very refreshing, soothing dinner! I used two varieties of cucumbers from the garden and fresh dill. I skipped peeling the cucumbers, too. Full fat Bulgarian buttermilk, Tillamook full fat sour cream, doubled the amount of olive oil and vinegar (white balsamic). Fresh dill from the garden as well! Everything was pureed in a blender. Thanks for posting! Reviewed for Ramadan Tag Summer 2009
Absolutely wonderful soup to make for very hot weather. Cooling and delicious. I grated 1 (very big) English cucumber on the large holes of my box grater, as I would for tzatziki, for a little texture. The buttermilk and dill do wonderful things to the cucumber.
What a nice lunchtime soup on a hot day! I was able to use cucumbers straight from the garden, and my own kefir and kefir sour cream instead of the buttermilk and sour cream. The vinegar added a nice tang - I used rice vinegar, as that was already on the counter. I used fresh dill and rather more than the recipe calls for - just pulled off a goodly clump of tender fronds. Very nice with boiled potatoes.