Creamy Cucumber Buttermilk Soup Recipe Is a Triple Whammy of Nutrition by 30Seconds Food

Creamy Cucumber Buttermilk Soup Recipe Is a Triple Whammy of Nutrition

About right now, vegetable gardens are being planted. What that means is that crazy bumper crop of cucumbers that always makes us search for new cucumber recipes. We love cucumber salads and pickles, but nothing prepared us for this tasty cold cucumber buttermilk soup recipe. Not only is this creamy cucumber soup cool and refreshing, but it gives you a triple whammy of nutrition! (Read about the health benefits of fresh herbs, health benefits of cucumbers and health benefits or yogurt.)

No cooking needed to make this creamy cucumber soup recipe. Here is your shopping list of fresh, wholesome ingredients: cucumbers, buttermilk, yogurt, fresh mint, fresh, tarragon, fresh dill, black pepper, salt and a lemon for juicing and zesting. The ingredients are whirled together in a blender, chilled and then poured into soup bowls.

Enjoy this low-calorie, gluten-free cold cucumber soup for lunch or for dinner with a salad on the side. You could even serve it as a first-course appetizer. You can't get much healthier than that!

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Cuisine: American
Prep Time: 10 minute plus 2 hours to chill 
Cook Time: 0 minutes
Total Time: 2 hours and 10 minutes
Servings: 4


  • 3 medium cucumbers (divided)
  • 2 cups buttermilk (full fat)
  • 1 cup plain yogurt (full fat)
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh dill 
  • 1 tablespoon lemon juice 
  • 1 teaspoon lemon zest 
  • 1 teaspoon kosher salt (or to taste)
  • black pepper, to taste
  • fresh chopped herbs, for serving (tarragon, mint, dill, oregano, chives, thyme, parsley, etc.)

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Recipe Notes

  • You won't need the entire third cucumber, so save it for a salad or another recipe.
  • Fresh lemon juice is best, especially in a fresh soup like this one. You need the zest anyway, so buy the fresh lemons!
  • If you don't have a regular blender, you can use an immersion blender.
  • Store any leftover soup in an airtight container in the fridge for up to three days.

Here's how to make it: 

  1. Peel and remove the seeds from two of the cucumbers. Chop. Dice or slice enough of the third cucumber to make 1/4 cup (this will be used for serving). 
  2. Put the two chopped cucumbers into a blender along with the buttermilk, yogurt, mint, tarragon, dill, lemon zest, lemon juice, salt and black pepper, to taste. Blend until smooth. Chill for at least 2 hours. 
  3. To serve, pour the soup into bowls and top with the sliced or chopped cucumber and fresh chopped herbs.

Nutrition Facts Per Serving

Calories: 71

Total Fat: 1.3g

Saturated Fat: 0.8g

Cholesterol: 4mg

Sodium: 663mg

Total Carbohydrate: 11.3g

Dietary Fiber: 1.9g

Total Sugars: 6.6g

Protein: 4.7g

Vitamin D: 0mcg

Calcium: 155mg

Iron: 2mg

Potassium: 375mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
So refreshing and nourishing. Love this recipe.

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