Cold Cucumber Soup

Submitted by Susiecat too

"Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long."

 

• Ready In: 3hrs 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 473.18-709.77 ml diced cucumbers
• 44.37-59.16 ml minced chives
• 59.16 ml chopped fresh dill or 29.58 ml dried dill
• 1 bunch fresh parsley, minced
• 946.0 ml buttermilk
• 236.59 ml plain yogurt
• salt and pepper
• crushed garlic (optional)
• minced scallion (optional)
• minced of fresh mint (optional)

directions

1. Mix ingredients.
2. Chill overnight, or at least 3-4 hours.
3. YUM!
4. This also works well in smaller servings as a counterpoint to spicy foods (like raita).

Reviews

[pegger50]

Your recipe is the same as one a neighbour gave me almost 30 years ago. She was from a German Mennonite background and I treasure every recipe she shared. This is the easiest soup I've ever made. If the ingredients are all cold, the soup is delicious right away on a hot day, but yes, better if allowed to mingle together for several hours. Another optional ingredient my dear friend sometimes added was cooked, shredded beets which gave the soup a lovely pink colour and additional flavour. (Now I just used canned beets.) Either way, this is a real keeper.

 

[twissis]

I made a half recipe of this tasty soup at 10 am this morning for 2 of us to eat as a starter for our dinner this evening. I used all dried herbs + the garlic & mint. I was a little unclear how much parsley, garlic & mint to use, but see this as part of the beauty of the recipe. You can make it as written & then adjust to suit your taste pref the next time. Thx for sharing this recipe w/us. :-)

 

[helowy]

I used 3 cups of English cukes for this, peeled, seeded, and diced. I put some of the cucumber with the yogurt and some of the buttermilk in the blender, but left the rest of the cucumber in chunks. Wasn't sure what half a bunch of parsley translated to, so I used about 1/4 cup minced of italian parsley. Added some salt and white pepper. Made it before lunch to eat at dinner. I thought both the dill and parsley flavors were a bit strong, and I think I might add more cucumber next time. still overall, a cool and refreshing soup.

 

[SheCooksToConquer]

Fabulous!! And definitely better the second (and third) day.

 

[Rookie with a few B]

Was much better after I chilled it several days, and blended it slightly to mix the flavors together (but NOT to puree). I think I would make it again next summer, but I might replace the yogurt with sour cream. Thanks for sharing!