Chilled Pesto Cucumber Buttermilk Soup

I don’t cook very many chili soups. I like them, for sure. I believe I just forget, and they are not on my mind. Cucumber is currently my favorite vegetable, with beets a close second. (As I type this, I realize I want to make chilled beet soup right away!) My fridge was full of cucumbers, and I had to stop buying them to prepare for the move. I had one left, along with the last of a jar of homemade pesto and a carton of buttermilk. Soup was unavoidable!

The sour buttermilk complements the refreshing flavor of cucumber and the herby, savory flavor of the pesto. It’s thick enough to consume with a spoon, but I slurped mine directly from the glass while working. Liquid yogurt or kefir would be even better, as they provide additional probiotic benefits. For a dairy-free option, substitute vegan pesto and coconut milk. (I’m thinking mint or cilantro pesto would be fantastic!)

So, next week, I’ll share recipes from a little further north. I’m pleased to have a house rather than an apartment. It has a backyard and deck, numerous windows, and a garage. It’s the simplest stuff, I tell you. I finally feel more like an adult. I’m also buying my first washer and dryer set. (Squee!)
This recipe would make an excellent appetizer, but it was also ideal for a quick working lunch. Don’t add salt to this. The buttermilk and pesto have more than enough salt. This recipe yields four 8-ounce servings, or eight 4-ounce servings.

Chilled Pesto Cucumber Buttermilk Soup

This refreshing cold soup blends crisp cucumbers with tangy buttermilk and fresh basil pesto for a smooth, cooling dish perfect for hot weather. The cucumbers provide a hydrating base, while the buttermilk adds creaminess and a mild tartness that balances the herbs. Garlic, lemon, and olive oil round out the flavors. Everything is blended until silky, then chilled before serving. It’s often garnished with extra pesto, diced cucumbers, or fresh herbs for color and texture.

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Servings: 4 people

Course: Appetizer

Ingredients Method Notes

Ingredients

  

• 1/2 cup pesto
• 3 cups low-fat buttermilk, shaken (can substitute plain low-fat yogurt)
• 1 large cucumber, peeled and diced
• Fresh basil leaves, for garnish

Method

 

1. Place pesto, buttermilk, and cucumber into a blender. Puree until smooth.
2. Transfer to an airtight container and chill until ready to serve. To serve, pour equal amounts into glasses or cups and garnish with extra basil.

Notes

Makes Four 8-ounce or eight 4-ounce servings.

Lorry Campbell

Lorry has been cooking in a kitchen since she was 8 years old. Growing up in a family of cooks and food lovers, she has memorized recipes by heart and went on to open her very own restaurant.