Cucumber and Buttermilk Soup

Introduction

This chilled soup comes together in under 20 minutes and requires no cooking—just fresh cucumbers, buttermilk, cream, and bright tarragon that you stir together and chill. The buttermilk gives it a tangy body while keeping the texture light, making it ideal for a summer lunch or a cold starter before a warm main course.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• 5 hot house cucumbers
• 4 cups scallions
• 6 cups buttermilk
• 1 cup cream
• 2 tbsp tarragon
• 2 tbsp lemon juice
• 1 tbsp sugar
• Salt to taste
• Pepper to taste

Instructions

1. Peel cucumbers.
2. Dice into ¼-inch dice.
3. Finely chop scallions.
4. Mix everything together.

Variations

Dill instead of tarragon: Swap the tarragon for fresh dill to shift toward a cooler, more herbaceous profile—dill pairs especially well with buttermilk and cucumber.

Yogurt base: Replace half the buttermilk with plain yogurt for a thicker, creamier texture and slightly tangier finish.

Add avocado: Blend in one ripe avocado when you mix everything together to add richness and a subtle earthiness that rounds out the brightness.

Chilled broth swap: Use 3 cups buttermilk and 3 cups chilled vegetable or chicken broth instead to lighten the soup and extend servings without losing flavor depth.

Garnish with crispy elements: Top each bowl with toasted breadcrumbs, crispy shallots, or a drizzle of good olive oil and fresh herb sprigs for textural contrast.

Tips for Success

Dice the cucumbers small and uniform. ¼-inch pieces ensure they distribute evenly throughout the soup and don’t create mushy or stringy bits as they sit.

Chill before serving. Mix the soup, then refrigerate for at least 30 minutes so the flavors meld and the texture stays crisp—this isn’t a soup that works at room temperature.

Taste before plating. Buttermilk varies in tang by brand, and scallions vary in intensity, so adjust salt, lemon juice, and sugar to balance the acidity and sweetness to your preference.

Don’t skip the scallions. They’re not a garnish here—finely chopped scallions are a core ingredient that give the soup a mild onion bite and body.

Storage and Reheating

FAQ

Can I make this ahead? Yes. Mix the soup up to 3 days in advance, cover, and refrigerate. Stir it again just before serving to recombine any separated elements.

What if I don’t have hot house cucumbers? Regular slicing cucumbers work, but seed them first to remove excess water and prevent the soup from becoming watery—hot house cucumbers have fewer seeds and less water content.

Can I use dried tarragon? Fresh tarragon is strongly preferred because dried loses its delicate anise flavor and can taste musty. If you only have dried, use 2 teaspoons instead of 2 tablespoons, as dried is more concentrated.

Is this soup filling enough for a main course? On its own, it’s best as a starter or light lunch. To make it a full meal, pair it with crusty bread, grilled chicken, or smoked fish on the side.