Back to top Shop by AISLE

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.

BUY THE PRODUCTS Add to Cart (for 4 servings)

This recipe requires:

Need a refill on any of these?