Easiest Cold Cucumber Soup

Image by Liza Schoenfein

By Liza Schoenfein August 11, 2016

This is an adaptation of my mom’s recipe, which she shared with me long ago, before Greek yogurt was a thing. It’s a perfect dish for the dog days of summer.

Many recipes recommend salting the cucumbers to remove excess liquid. I don’t find this step necessary here, but if you’re a cucumber-prep purist, go ahead and place the chopped cucumbers in a colander, toss with a half teaspoon of salt, let sit/drain for 30 minutes in the sink, then rinse well with cold water before proceeding.

Makes about 4 cups

1 pound cucumbers, peeled and roughly chopped
1 cup lowfat buttermilk
1 cup nonfat Greek yogurt
3 scallions, white and pale green part, roughly chopped
1 cup fresh dill
1 tablespoon fresh lemon juice
½ teaspoon ground coriander
½-1 teaspoon salt (to taste)
A few dashes pepper sauce (such as Tabasco)

Blend, taste, correct seasoning if necessary and serve.

Liza Schoenfein is food editor of the Forward. Contact her at schoenfein@forward.com and follow her at @lifedeathdinner

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

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