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The Cook Book

Cold Cucumber Soup

This refreshing cold soup makes an elegant first course for a dinner party but is easy enough to make for a weeknight!

Total time
2 hrs

Recipe by:

Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.

INGREDIENTS - 4 servings
  • 1 Whole Cucumber preferably seedless
  • 1 Whole Bell Pepper yellow
  • 1 Whole Red onion
  • 34 Cup Buttermilk
  • 14 Cup Sour Cream
  • 1 Pinch Cayenne pepper
  • 2 Teaspoons Dill chopped
  • 1 Whole Lemon
  • Roughly chop the onion, cucumber and red onion. Juice the lemon. Place the vegetables in a food processor. Add the buttermilk, sour cream, and lemon juice. Process until smooth. Season well with salt and pepper. Stir in the chopped fresh dill. Refrigerate until chilled, at least two hours. Serve cold.

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This recipe also calls for: Buttermilk, Fresh dill