Appetizer: United States – Lime-Kissed Cucumber Buttermilk Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

2 medium English cucumbers, peeled, seeded, chopped (reserve 1 / 2 cup / 120 ml small dice for garnish)
1 cup (240 ml) plain whole-milk Greek yogurt
1 1 / 2 cups (360 ml) cold buttermilk
2 tbsp (30 ml) fresh lime juice
1 tsp finely grated lime zest
2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
1 tbsp (3 g) fresh mint, chopped
2 scallions, thinly sliced (reserve 1 tbsp / 15 ml for garnish)
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
1 tsp honey (optional)
3 / 4 tsp kosher salt, or to taste
1 / 4 tsp freshly ground black pepper
1 / 4 cup (60 ml) cold water, as needed to thin
2 small radishes, thinly sliced, for garnish
2 tbsp (15 g) toasted pepitas, for garnish

Instructions

Add chopped cucumbers, yogurt, buttermilk, lime juice, lime zest, dill, mint, most of the scallions, olive oil, honey (if using), salt, and pepper to a blender.
Blend until very smooth, 30–60 seconds. If a thinner consistency is desired, blend in cold water a little at a time.
Chill the soup at least 30 minutes (up to 24 hours) to meld flavors and fully cool.
Before serving, taste and adjust seasoning with more salt or lime as needed.
Ladle into chilled bowls and garnish with reserved diced cucumber, sliced radishes, remaining scallions, extra dill, toasted pepitas, a drizzle of olive oil, and freshly cracked pepper. Serve cold.