Creamy Cucumber Soup

Submitted by Lucia Freeman

About the cook: Coming from a large Italian family, I've always loved cooking and the community it can create. After a few years of unsuccessful (but fun!) blogging, I've started experimenting with my own recipes.

About the dish: A light, refreshing, and tangy chilled soup full of bright fresh herbs.

National Origin: American

Serves: 4

Estimated Time: Under 30 Minutes


One quart buttermilk
Two large cucumbers
2 handfuls Italian flat leaf parsley (I’m guessing ¼ cup total)
2 tablespoons fresh dill
1 small shallot (you may sub a quarter of a mild onion)
¼ cup lemon juice
1 cup plain Greek yogurt
Salt and pepper to taste – not much of either.


Wash cucumbers thoroughly and trim the ends off. Cut in half lengthwise and scoop out the seeds (they make you burp). Cut into 1-inch pieces. Peel and roughly chop the shallot. Add cucumbers, shallot, and all other ingredients to a blender and blend until smooth. Store in the refrigerator and serve chilled.

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