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Chilled Cucumber Soup

Photo: Sully Sullivan; Styling: Tara Guérard
Prep time 5 mins
Stand time 30 mins
Chill time 1 hr
Yield Makes 10 cups


  • 5 cucumbers, peeled, seeded, and coarsely chopped
  • 2 teaspoons kosher salt
  • 1/2 cup coarsely chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 6 green onions, coarsely chopped
  • 2 tablespoons coarsely chopped fresh dill
  • 1/4 cup fresh lemon juice
  • 1 quart buttermilk
  • 1 (16-ounce) container plain yogurt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Sprinkle cucumbers with salt and transfer to a colander placed over a bowl. Let stand 30 minutes, stirring occasionally.

  2. Combine half of cucumbers and half of remaining ingredients in a blender. Blend until smooth. Transfer to a container; repeat with remaining cucumbers and ingredients. Cover and chill at least 1 hour before serving. Season to taste with additional salt and pepper, if desired.

Daniel Island Club, Charleston, South Carolina