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Cucumber Soup, Basil, Buttermilk

Cucumber Soup, Basil, Buttermilk

Cucumber Soup, Basil, Buttermilk

Cold buttermilk soups are an old-fashioned tradition, a tangy zip for fresh, summer vegetables that need little else. Here, the sweet, grassy mellowness of cucumbers is paired with that summery perfume of basil, distilled into a finishing oil you can keep on hand to drizzle on future soups and salads. It's an irresistible, bright, almost ethereal combination that may well sum up the season. But we didn't stop there; We gave the pairing a tangy jolt with buttermilk and sour cream so that the flavors can't turn listless. If you've got weekend guests for a dinner party this evening, skip this one as a second or third course and consider serving it in shot glasses as a midday pick-me-up on the deck. — Vegetarian Dinner Parties

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Notes

Prepare the basil oil up to 1 week in advance. Store, covered, in the fridge. If it hardens, run warm water over the container to loosen the oil.
Prepare the soup up to 1 day in advance.
To save time, use store-bought basil oil instead of making your own.
Look for real buttermilk, not the more common cultured substitute in our supermarkets. Real buttermilk — the liquid left over after making butter — will have a less sour, more savory finish, which will better match the cucumbers and basil.
For proper body and mouth feel, do not use "lite" or fat-free sour cream.

Reprinted from Vegetarian Dinner Parties by Bruce Weinstein & Mark Scarbrough. Copyright (c) 2014 by Bruce Weinstein and Mark Scarbrough. By permission of Rodale Books. Available wherever books are sold.

Ingredients

For the soup

  • 2 Pounds cucumbers (about 4 medium)
  • 3 medium celery stalks, thinly sliced
  • 3 medium scallions, thinly sliced
  • ¼ Cup olive oil
  • ¼ Cup loosely packed fresh basil leaves
  • 1 Teaspoon salt
  • ½ Teaspoon ground white pepper
  • ¾ Cup regular or low-fat buttermilk
  • ¼ Cup regular or reduced-fat sour cream

For the basil oil

  • 2 Cups packed fresh basil leaves
  • 1 Cup olive oil

Servings6

Calories Per Serving458

Folate equivalent (total)31µg8%


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.


Cucumber-Buttermilk Soup

Cucumbers are one of the most refreshing vegetables grown in a summer garden. Light-tasting and a good source of hydration, sliced and diced cucumbers are a welcome addition to tossed salads and gazpachos. Since cucumbers are one of the most prolific growers in the garden, use up some of your produce and try your hand at making quick refrigerator pickles. This cold cucumber soup is also a good option for. Your harvest &ndash serve it as the cooling start to a summer&rsquos day lunch or offer it as a main course paired with a tossed salad and warm bread. You don&rsquot have to stand over the stove or heat up the oven to make chilled soups. Your processor or food blender does all the work. Process chopped cucumbers, tangy whole buttermilk, whole-milk yogurt, fresh mint, tarragon, lemon and salt in a blender, then chill. When you are ready to serve, dollop each bowl with a swirl of buttermilk and garnish with extra mint leaves. Serve the buttermilk-infused soup in chilled bowls or cups to help keep it cold for a longer period of time. Chilled soups and gazpachos are very similar. Gazpachos traditionally are uncooked soups made with a blended mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are ideal and delicious ways to use the fresh produce coming out of your garden or found at the farmers&rsquo market.