Chilled Cucumber Walnut Soup

Chilled Cucumber Walnut Soup

It’s Tuesday and I have leftover ribs from the Fourth we’d best get to work on!  I’d like something refreshing to complement the smokiness of the ribs. I have walnuts in the pantry and cucumbers in the vegetable crisper. All I’ll need is some buttermilk, yogurt and dill to make one of my favorite summer soups!

I’m not a buttermilk fan in general but I love it in this soup. I had an extra 10 minutes so I toasted the walnuts.  It’s not essential but does impart depth of flavor to the brew. I chopped my walnuts with a mortar and pestle, but your food processor will work just as well.

This recipe is easily halved.  I made extra because it will remain delicious through the week.

Recipe: Chilled Cucumber Walnut Soup


  • 3 cucumbers, peeled and seeded
  • Kosher salt and freshly ground pepper
  • 1 cup plain yogurt (I prefer 2% Greek strained)
  • 2 1/2 cups buttermilk
  • 1 tablespoon extra virgin olive oil (the best in your cupboard)
  • 1 cup finely chopped walnuts
  • 2 tablespoons chopped fresh dill or mint
  • 1 teaspoon freshly minced garlic


  1. Peel and halve the cucumbers lengthwise. Seed them by running a spoon between the flesh and the seeds; discard seeds. Sprinkle both sides of cucumber halves with salt and let drain on paper towels for 15 minutes. Cut into small dice.
  2. Whisk the yogurt, buttermilk, walnuts, dill and garlic together. Stir in diced cucumbers. in a bowl; refrigerate for at least one hour. Season with salt and pepper and serve chilled.

Time: 30 minutes

Number of servings (yield): 8 cups

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