Please don’t skip this recipe because you are unsure of the ingredients. It’s truly a delightful treat on a hot summer day. The buttermilk serves as a tangy, creamy base for an interesting cast of ingredients. Cucumbers, golden raisins, walnuts and herbs create a balance of flavors that work beautifully together. This soup gets better the longer it chills in the fridge so I recommend making it several hours to a day in advance. Don’t skip the ice cubes. They keep the soup chilled while you are eating it. Thank you to my son for sharing it with me! This recipe is adapted from cooking.nytimes.com.
Chilled Cucumber Soup with Buttermilk and Herbs
2 cups buttermilk
1/2 cup plain yogurt
1/2 teaspoon kosher salt
3 Persian or mini cucumbers (about 6″ long), cut into 1/4″ pieces, plus more for garnish
1/3 cup golden raisins, plus more for garnish
1/4 cup walnuts, coarsely chopped. plus more for garnish
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup chopped fresh chives or green onion, plus more for garnish
1 teaspoon dried mint
4 ice cubes
2 whole wheat pita bread, toasted then torn into pieces
- Place buttermilk, yogurt, salt in large bowl. Whisk until frothy.
- Add cucumbers, raisins, walnuts, dill, chives, and dried mint. Stir until combined.
- Refrigerate for at least 1 hour or overnight.
- Serve topped ice cube, all of the garnishes, and pieces of toast pita bread.
Note: To keep the soup chilled while you are eating it, definitely top with an ice cube. This soup is even better a day or two after making it. The flavors really come together.
Despite buttermilk’s thick, creamy consistency and it’s name, it’s low in calories and low in fat. It’s also a cultured dairy product so you’re getting probiotic benefits.
Recipe adapted from cookingnytimes.com