Cool cucumber soup with a cucumber-herb relish

Updated: Apr 24

This is a perfect soup for a summer day. Light refreshing and flavorful. Like all of Deborah Madison's recipes, this soup excels with the freshest of ingredients, no dried herbs please.

For more recipes from this book click here.



Soup:

1 kg cucumbers, remove most of the skin and chop into chunks

1 cup buttermilk

3 tablespoons sour cream

1/2 cup herbs including basil, cilantro and dill.

Salt and pepper

Zest and juice of 2 lemons.

Add all ingredients to a blender and purée into a fine liquid. Store in fridge.

Relish:

2 tablespoons scallions (green onions)

2 tablespoons each, cilantro and basil finely minced

1 tablespoon dill finely minced

1 cup cucumber finely chopped. Remove the seeds if large.

1-2 hot chilies finely minced.

3 tablespoons olive oil

Salt

Mix all ingredients and set aside for 1-3 hours.

To serve, add chilled soup to a bowl and top with a big serving of the relish. Keep the extra relish on the table to be added by the diners as needed.

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