Cucumber Buttermilk Soup

  • 120 mins
  • 8 ingredients

Ingredients

  • 3 English cucumbers
  • 1 quart buttermilk
  • 1/4 cup fresh tarragon
  • big pinch of kosher salt
  • 1 tbs fresh parsley, chopped
  • 1 clove garlic, chopped
  • fresh basil leaves for garnish
  • drizzle of extra virgin olive oil
This is a wonderful soup with the sweetness of cucumbers and the tartness of buttermilk. It is meant to be served cold.

Directions:
  • In a blender or food processor, combine all of the ingredients and process until very smooth.
  • Taste for seasoning and adjust if necessary.
  • Cover and chill for several hours before serving.
  • Garnish with fresh basil leaves and a drizzle of olive oil.

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