Cold Cucumber Soup

Cold Cucumber Soup

2 Reviews
From: EatingWell Magazine May/June 1996

Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 small clove garlic, crushed and peeled
  • 1/2 teaspoon salt
  • 4 cups peeled, seeded and chopped cucumbers (about 3 cucumbers), divided
  • 1 1/2 cups buttermilk
  • 1/4 cup fresh mint leaves, plus sprigs for garnish
  • 1 tablespoon red wine vinegar
  • 2 ice cubes
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Place garlic clove on a cutting board and sprinkle with salt. Mash with the side of a chef's knife into a smooth paste. Transfer to a blender.
  2. Reserving 1/2 cup of cucumbers for garnish, add the remaining cucumbers to the blender along with buttermilk, mint leaves, vinegar and ice cubes; blend until smooth. Taste and adjust seasonings with salt and pepper. Ladle into bowls and garnish with the reserved cucumbers and mint sprigs.

Nutrition information

  • Per serving: 57 calories; 1 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 4 g protein; 29 mcg folate; 4 mg cholesterol; 6 g sugars; 0 g added sugars; 370 IU vitamin A; 6 mg vitamin C; 139 mg calcium; 1 mg iron; 470 mg sodium; 350 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable

Reviews 2

August 03, 2012
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I didn't put quite as much salt in and still thought it was a bit salty for our tastes. Other than that it was good - cool and refreshing and a bit different with mint instead of dill.
July 09, 2010
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By: EatingWell User
It has been SO hot and this was amazingly refreshing! I added shrimp and diced some of the cucumber to make it more of a meal and the hubby and I loved it.