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Cucumber Soup


  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 Tbsp. olive oil
  • 2 large cucumbers or 1 English cucumber or about 3-4 cups
  • 1 c. buttermilk or yogurt*
  • 1 c. chicken broth
  • 2 Tbsp. chopped fresh basil I used salad burnet


  1. Heat the oil in saute pan and add the onion and garlic and saute for 7-8 minutes on medium-low heat (not browning) until the onion is transparent. Stir in the cucumbers and saute for about 3-4 minutes. Pour this mixture into a blender with the buttermilk (and/or yogurt) and the chicken broth. Blend until you have everything smooth.  Chill, stir in basil (or salad burnett) and salt and pepper to taste. You can adjust the consistency by adding a little more broth. Garnish with creme fraiche and serve in your favorite bowl or martini glass.

Recipe Notes

*Note -- I used 1/2 cup buttermilk and 1/2 cup Greek yogurt