ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buttermilk Gazpacho

Yield Makes about 1 quart; 2 or 3 servings
Notes: Mickey Strang of McKinleyville, California, shares this recipe. Garnish with cilantro sprigs.


  • 1 cucumber (3/4 lb.), peeled and cut into chunks
  • 2/3 cup coarsely chopped sweet onion such as Maui or Walla Walla
  • 1 cup coarsely chopped ripe tomato
  • 1 tablespoon chopped fresh jalapeño chili
  • 1 1/2 cups buttermilk
  • Salt and pepper

Nutrition Information

  • calories 91
  • caloriesfromfat 14 %
  • protein 5.8 g
  • fat 1.4 g
  • satfat 0.7 g
  • carbohydrate 15 g
  • fiber 1.9 g
  • sodium 144 mg
  • cholesterol 4.9 mg

How to Make It

  1. In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.

  2. Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.

  3. Serve soup with a few ice cubes added to each bowl. Or nest mixing bowl in ice and stir often until cold, about 10 minutes, then ladle into bowls.