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.
Make Ahead Tips
You can make this soup up to 2 days ahead.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Quick and easy and delicious. This will become a regular in our summer menus.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?