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

Place pesto, buttermilk, and cucumber into a blender. Puree until smooth.
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.