Creamy Cucumber Soup

Some recipes for cucumber soup call for cooking the cucumber. This one “cooks” it in the acidity of lemon juice.

Serves: 2Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy

Serves: 2


  • 1 slender English cucumber, peeled and chopped
  • 3 Tbsp. lemon juice
  • 1 cup nonfat buttermilk
  • 1 cup low-fat yogurt
  • 2 Tbsp. chopped dill
  • 1 Tbsp. chopped chives
  • ¼ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1 tsp. Tabasco


  • Mix all the ingredients in a blender or food processor and purée until smooth. Place the soup in a glass or nonreactive bowl (to avoid staining with the acidic citrus).
  • Let the soup rest in the refrigerator for at least 4 hours.
  • Serve in chilled bowls.