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from "Everyday Food® magazine"

This no-cook soup gets its creamy texture from buttermilk; diced cucumbers add a refreshing crunch. It's wonderful served with grilled chicken or fish.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4

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2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving

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1. Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Kirby Cucumber, Medium - $1.99/lb
  Farmland Cultured Lowfat Buttermilk
This product is currently unavailable.
You May Already Have
  Morton's Coarse Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.69/ea
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34fl oz
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