Print
This revitalizing cold cucumber soup comes together in 5 minutes!

5-Minute Cold Cucumber Soup

You’re just minutes away from one of the most refreshing soups on the planet! Unlike most chilled soups, which require hours of refrigeration before eating, this 5-minute cucumber soup can be served straight out of the blender. All you do is throw everything into the blender or Vitamix, and let it do its thing. The key is to make sure that your cucumbers and buttermilk are cold (coming straight out of the refrigerator) before beginning.

Course Soup
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Nicki Sizemore | From Scratch Fast

Ingredients

  • 1 cup buttermilk
  • 2 garlic cloves, coarsely chopped
  • ½ jalapeño pepper, seeds and ribs removed, coarsely chopped
  • 2 small green onions, coarsely chopped
  • 2 pounds seedless (English) cucumbers (about 2 large cucumbers), coarsely chopped
  • 2 tablespoons coarsely chopped dill, plus additional for garnish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Champagne vinegar
  • ½ teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil, plus additional for serving
  • Flaky sea salt for serving, optional

Instructions

  1. Place the buttermilk, garlic cloves, jalapeño, green onions, cucumbers, dill, lemon juice, Champagne vinegar and sugar in a blender. Season with salt and pepper. Blend on high until smooth.
  2. Add the olive oil and blend until combined. Taste and season with additional salt and pepper, if needed.
  3. Serve immediately or chill for up to 1 day. Drizzle each bowl with a bit of extra virgin olive oil and sprinkle with flaky sea salt before serving.

Recipe Notes

Make it Ahead: The soup can be refrigerated for up to 1 day. Blend it briefly to reincorporate before serving.

Tips: