- YIELD
- Serves 6
INGREDIENTS
- 5 cucumbers
- 1/2 cup chopped parsley
- 6 scallions, chopped
- 2 tablespoons chopped fresh dill
- 1/4 cup fresh lemon juice
- 1 quart buttermilk
- 1 pint yogurt
- Salt and freshly ground pepper
PREPARATION
- Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
- Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
My sister gave me this recipe. She and I both modified it with the these results.
She used two small onions instead of 6 scallions. This had little effect on the taste, but the green tops were not there to add color. She left out all of the parsley. That did change the taste of the soup, but it did not suffer. It was just different. She used 7 oz of Greek yogurt instead of 1 pint of plain yogurt. These are roughly equivalent and didn't change things much. She did not add the whole quart of buttermilk. She only added about 1 1/2 pints of buttermilk because she thought the soup was already too thin. Her version was very good and was both refreshing and filling at the same time.
I changed a few things, also. My husband doesn't like onions, so I left out the scallions/onions altogether. However, I did add in all of the parsley. The parsley was pretty strongly flavored so it more than made up for the lack of the onion. In fact, I may add just a bit less next time I make it. It did add a nice light green color to the soup. I also did not add all of the buttermilk. I think that would have cut down on the cucumber taste too much and made the soup too thin.
My sister used her food processor to blend things and I used my blender. Both worked well.
I think this would be a fairly forgiving recipe to tweak with what you have or what you like.
I do know that I am going to make some again very soon. As soon as I get more cucumbers.
Good luck to all who try it. What other versions of cucumber soup do any of you make?
I have to adjust this a tad for keto, but I believe I can. It sounds wonderful!
ReplyDeleteI'm glad you can adjust this for your keto diet and I hope you enjoy it. I have.
DeleteThe cucumber soup sounds a bit like a liquidized version of raita, which is cucumber and yogurt (with Indian spices). It sounds very refreshing and ideal for hot weather. Hope it cools down soon, for you.
ReplyDeleteI was thinking Indian food when I made this. They use a lot of yogurt and cucumbers.
DeleteI've never had a cold soup. It's a hard concept for me to wrap my mind around--I'm sure it's good, but when I think "soup", I think "hot". :)
ReplyDeleteHave you ever had gazpacho, cold vegetable soup with a tomato base? It is good and maybe seems more like soup than cucumbers and yogurt. You should get adventuresome and try it when you garden is producing more.
DeleteThank you for posting this recipe. I will try it today!!!
ReplyDeleteHope you like it.
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