Cucumber Soup

Cucumber Soup
Photo by Quentin Bacon


  • 1 12-ounce jar store-bought salsa verde
  • 8 ounces sour cream
  • 1 cup fresh cilantro
  • 2 teaspoons kosher salt
  • ¾ cup buttermilk
  • ¼ teaspoon cayenne pepper
  • 5 cucumbers, peeled and seeded
  • + 1 more ingredients
    • 4 scallions

Roughly chop the cucumbers and scallions, then place in the bowl of a food processor. Add the cilantro, sour cream, buttermilk, cayenne, and salt. Puree until smooth. Serve the soup chilled, with a bowl of the salsa verde on the side to spoon on top.

View full recipe at My Recipes


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