Cucumber and Buttermilk Soup

To quickly seed the cucumber, cut it in half, lengthwise. Use a teaspoon to scoop out the seeds.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 3 medium cucumbers
  • 2 Tbsp. chopped dill
  • 1 medium lemon
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 4 cups buttermilk
  • ¼ tsp. ground white pepper
  • ½ cup sour cream
  • 4 thin cucumber slices


  • Peel the cucumbers and remove the heavily seeded core. Cut the flesh into slices. Chop the dill and juice the lemon.
  • In a soup pot, warm the butter and whisk in the flour, cooking for 3 minutes. Gradually whisk in the buttermilk. Bring almost to a boil. Add the cucumber slices and dill, simmering for 15 minutes.
  • Allow the soup to cool and then purée it in a food processor. Stir in the lemon juice and the white pepper. Reheat gently but thoroughly. Top each serving with a spoonful of sour cream and a slice of cucumber.