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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

  • GlendainTaos | 09/18/2016

    I made this recipe for the first course of a High Tea. Everybody loved it and they made yummy noises as they ate. I used white pepper rather than black pepper as a seasoning. And instead of drizzling it with oil, I put a dollop of sour cream mixed with buttermilk. It was a huge hit and I will make this one again.

  • kitchenbitch | 07/17/2016

    Excellent flavor and wonderfully refreshing on a summer's day. Great use for all the cucumbers from the garden!

  • kitchenbitch | 07/17/2016

    Excellent flavor and wonderfully refreshing on a summer's day. Great use for all the cucumbers from the garden!

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