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from Debra's cookbook

Cold Buttermilk and Cucumber Soup



  • 3 large cucumbers (about 2 pounds)
  • 1 garlic clove, finely chopped
  • ¼ cup chopped Italian parsley
  • 1 teaspoon freshly ground black pepper
  • A few dashes hot sauce
  • 3 cups buttermilk
  • Salt
  • Preparation:
    1. Peel and seed the cucumbers. (A soup spoon is great for seeding.)
    2. Finely dice one of the cucumbers and set aside about ½ cup for garnishing. Coarsely chop the other cucumbers and add them, along with any other remaining diced cucumber, to a blender. Add the garlic, parsley, black pepper, hot sauce, buttermilk and salt. Blend until smooth, then refrigerate, covered, until well-chilled, at least an hour and up to 24 hours. (In truth, it keeps for at least a few days. But the optimal window is one hour to one day.)
    3. Right before serving, taste the soup and season with salt. Garnish with a hearty drizzle of olive oil and the reserved diced cucumbers. Serve in whatever vessel you like. As the soup’s creator says, “It’s as good taken on-the-go as it is in your good china.”

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    modified: 2018.07.18 | created: 2018.07.18

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