Appetizer: United States – Chilled Lemon-Dill 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 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

2 large English cucumbers, peeled (seeded if needed)
2 cups (480 ml) cold buttermilk
1 / 2 cup (120 ml) plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
2 tbsp chopped fresh dill, plus fronds for serving
2 tbsp finely chopped fresh chives, plus more for serving
1 small garlic clove, minced
1 / 4 tsp celery seed
1 / 4 tsp ground white pepper
3 / 4 tsp kosher salt, plus more to taste
1 / 2 cup (120 ml) ice-cold water or 4 ice cubes
3 radishes, very thinly sliced, for serving

Instructions

Reserve 1/2 cup finely diced cucumber for garnish; roughly chop the remaining cucumber.
In a blender, combine chopped cucumber, buttermilk, yogurt, lemon juice, lemon zest, olive oil, dill, chives, garlic, celery seed, white pepper, and salt. Blend until silky-smooth.
Add the ice-cold water (or ice) and blend briefly to thin and chill. Adjust consistency to a light, sip-able texture.
Transfer to a pitcher or bowl, cover, and chill at least 1 hour to let flavors meld.
Taste and adjust seasoning with more salt or lemon juice as needed.
Serve in chilled cups or bowls. Garnish with the reserved diced cucumber, radish slices, extra dill and chives, and a light drizzle of olive oil.