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Chilled Cucumber Soup

"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4 servings


  • 2 medium cucumbers
  • 2 cups buttermilk
  • 1/2 cup reduced-fat sour cream
  • 1-1/2 teaspoons sugar
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 green onions, chopped
  • Fresh dill, optional


  • Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers.
  • Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.
Nutrition Facts
1 cup: 110 calories, 4g fat (3g saturated fat), 15mg cholesterol, 445mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 vegetable, 1/2 reduced-fat milk.

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Average Rating:
  • sgronholz
    Sep 2, 2019

    This soup was very easy to make and perfect for a hot summer day!

  • Anniemouse
    Aug 4, 2014

    I had a hard time finding a cucumber soup that was buttermilk based and not chicken stock based, so I was happy when I found this one. I also made it exactly as the recipe stated and it was awesome! Cool, fresh and lovely for summer, this is an excellent soup to make when you want something wonderful but don't have a lot of time. Do refrigerate it for at least several hours, though, because that makes the flavors really get happy!

  • gbpmom
    Jul 19, 2010

    This is a great summer soup. I added a bit of cayenne pepper for a little zing. Delicious !

  • kedunham
    Aug 6, 2009

    No comment left