Cucumber Soup
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
Enjoy this refreshing chilled soup during the dog days of summmer.
  • 5 cucumbers
  • ⅓ cup chopped parsley
  • 6 scallions, finely chopped
  • 2 tablespoons chopped fresh dill
  • ¼ cup fresh lemon juice
  • 1 quart buttermilk
  • 1 pint yogurt (Greek yogurt will create a thicker consistency)
  • Kosher salt and freshly ground pepper to taste
  1. Peel and chop the cucumbers.
  2. Place the cut pieces in the blender along with lemon juice, buttermilk, yogurt, dill and scallion.
  3. Blend at high speed until consistency is thick and soupy.
  4. Season with salt and pepper to taste.
  5. Chill in refrigerator at least an 1-2 hours before serving.
  6. Add a dollop of fresh sour cream to the top of each bowlful of soup! Enjoy.
Recipe by My Judy the Foodie at