Chilled Cucumber Soup

I had a soup similar to this at a restaurant years ago. It’s a perfect soup for a hot summer evening, cool and refreshing.


  • 2 large cucumbers
  • 2 cups buttermilk
  • 1/4 to 1/2 cup sour cream (optional)
  • 1/4 to 1/2 yellow onion
  • 1 – 2 Tbsp of vinegar
  • Fresh dill (to taste)
  • Salt (to taste)
  • Onion salt (to taste)
  • Black pepper (to taste)
  • 1 Tbsp Olive Oil


  • Cut the cucumbers into chunks. (Optional to peel them).
  • Place all the ingredients into a blender or food processor and blend until smooth. (Blender will result in a smoother soup, especially if you remove the peel).
  • Chill in the refrigerator for at least 1 hour before serving.
  • Serve with a fresh sprig of dill (optional).

Makes 4 cups at approximately 190 calories per 1 cup.


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