Cucumber and Buttermilk Soup

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Introduction

This chilled cucumber and buttermilk soup comes together in under 15 minutes with no cooking required—just chopping, mixing, and chilling. The buttermilk and cream create a tangy, cooling base that lets the fresh cucumber and scallion flavors come through, making it an ideal light lunch or starter on warm days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• 5 hot house cucumbers
• 4 cups scallions
• 6 cups buttermilk
• 1 cup cream
• 2 tbsp tarragon
• 2 tbsp lemon juice
• 1 tbsp sugar
• Salt to taste
• Pepper to taste

Instructions

1. Peel cucumbers.
2. Dice into ¼-inch dice.
3. Finely chop scallions.
4. Mix everything together.

Variations

Herb swap: Replace tarragon with fresh dill or chives for a different aromatic note; dill gives the soup an earthier quality while chives keep it delicate.

Thinner consistency: Add 1–2 cups of vegetable or chicken broth to loosen the soup if you prefer it less creamy; this also stretches servings to 5–6.

Spiced kick: Stir in ¼ tsp cayenne pepper or a pinch of white pepper to add subtle heat without overpowering the cucumber.

Cucumber variety: Use English cucumbers or a mix of regular and English; English cucumbers have thinner skin and fewer seeds, so you may skip peeling them entirely.

Make it chunky: Rough-chop half the cucumber instead of dicing fine if you prefer more texture; the other half can stay diced for body.

Tips for Success

Chill the soup thoroughly: Serve it cold or at least very cool; the buttermilk and cream flavors develop better when chilled for at least 30 minutes, and the coolness is part of the appeal.

Taste before serving: Add salt and pepper gradually at the end, after mixing, since buttermilk varies in saltiness and the lemon juice will brighten the seasoning as it sits.

Dice cucumbers evenly: Cut them to roughly the same size so they absorb the creamy base uniformly and the soup has a pleasant, consistent texture rather than pockets of watery or dense bits.

Don’t skip peeling: Even hot house cucumbers can have a slightly bitter or tough skin; peeling ensures a smooth, refined mouthfeel.

Storage and Reheating

FAQ

Can I make this soup ahead?

Yes. Prepare it up to 3 days in advance, but wait to add lemon juice and final seasoning until just before serving; the lemon will keep the flavors brighter and prevent the herbs from dulling.

What if I don’t have tarragon?

Dill, chives, or a mix of fresh parsley and a small pinch of dried oregano work well. Use the same amount (2 tbsp fresh herbs) and adjust to taste; dried tarragon would need only ½ tsp since it concentrates as it dries.

Can I use Greek yogurt instead of cream?

Yes, but replace only the cream (1 cup) with Greek yogurt and reduce it to ¾ cup, as Greek yogurt is thicker and more tangy; the soup will be slightly denser and more tart.

Why is my soup watery?

Cucumbers release liquid as they sit, especially if diced far ahead. Dice them no more than 1 hour before mixing, or strain the finished soup through a fine sieve for 10 minutes and discard excess liquid if it becomes too thin.