Cucumber Herb Buttermilk Soup
Inspired by Real Simple
There are many ways you can vary this soup – try adding a zucchini in addition to the cucumbers, use yogurt instead of buttermilk, add a pinch of cayenne for a little heat, squirt a lemon wedge over your bowl right before serving. The variations are endless. If you want a totally smooth soup, you’ll want to use a blender instead of a food processor. I wanted a tiny bit of texture in mine, hence the food processor.
1 1/2 pounds cucumbers (2 large), peeled, seeded and roughly chopped, plus thin slices for serving
4 large radishes
2 cups buttermilk
3 tablespoons chopped dill
3 tablespoons chopped mint
3 tablespoons chopped basil
3 tablespoons chopped cilantro
1 garlic clove
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
Extra-virgin olive oil for serving
Toasted sourdough slices, for serving
1. Place everything but the olive oil in a blender and blend until smooth, about 1 minute. Taste and adjust seasonings if needed.
2. Divide evenly among the serving bowls, and top with thin slices of cucumber, and a drizzle of olive oil. Serve with toasted sourdough slices, if you like.
Soup will keep refrigerated for up to 1 day.