Cold Cucumber Soup

May/June 1996

Your rating: None Average: 3.6 (27 votes)

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

"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. "
Cold Cucumber Soup

Makes: 4 servings, 1 cup each

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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


  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.


Per serving: 57 calories; 1 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 4 g protein; 1 g fiber; 392 mg sodium; 349 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable

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