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Recipe

Chilled Cucumber-Buttermilk Soup

Scott Phillips

Servings: 4

In this summery soup, sour cream bolsters the buttermilk’s tang, which in turn plays up the cooling notes of cucumber; celery lends a savory undertone.

Ingredients

  • 1-1/2 ­lb. cucumbers, peeled, seeded, and cut into chunks
  • 2 medium celery stalks, roughly chopped
  • 1 small shallot, coarsely chopped
  • 1/4­ cup extra-virgin olive oil, more to garnish
  • Kosher salt
  • 1/2 cup sour cream
  • 1/2 ­cup buttermilk
  • Freshly ground black pepper
  • Chopped chives, to garnish

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 15
      Sodium (mg): 490
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 2

Preparation

  • In a blender, purée the cucumber, celery, shallots, olive oil, and 1 tsp. kosher salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Whisk in the sour cream and buttermilk and season to taste with kosher salt and freshly ground black pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.

Make Ahead Tips

You can make this soup up to 2 days ahead.

Reviews

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Reviews

  • LArcher | 08/11/2017

    Really nice flavor! I used a medium shallot so I could really taste the shallot, next time I will use a small shallot. Great easy gazpacho when the cucumbers keep coming at you from the garden!

  • pokano | 08/07/2017

    Quick and easy and delicious. This will become a regular in our summer menus.

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