Tangy cold cucumber soup

Tangy cold cucumber soup

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: 10-12 People

Buttermilk adds a touch of tang to this refreshing cold cucumber soup recipe.


  • 5 cucumbers
  • 5 green onions, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/3 cup fresh lemon juice
  • 1 pint yogurt
  • 1 quart buttermilk
  • salt and pepper


  1. Peel and seed the cucumbers, then chop them up into 1-inch pieces.
  2. Place all of your ingredients in a food processor or blender and blend until it's smooth.
  3. Place the soup in the refrigerator and let it chill for at least 2-4 hours.


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