Photo: Randy Mayor; Styling: Lindsey Lower
Serves 6

How to Make It

Step 1

Combine first 7 ingredients in a blender; blend until smooth.

Step 2

Add 1/2 cup cilantro, cumin, bell peppers, and tomatoes to mixture in blender. Blend until smooth. Combine yogurt, hummus, and water.

Step 3

Place 3/4 cup soup in each of 6 bowls. Top each serving with yogurt mixture and cilantro leaves.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Weissklein's Review

August 17, 2014
I found this recipe simple to prepare, as I keep a lot of the ingredients in my house already. I found it to be my favorite of the three buttermilk soups as you can't really taste the buttermilk. I highly recommend this soup for a quick summer appetizer or main meal. It's delicious and beautiful!! My soup had a multitude of flavors could be because I used heirloom tomatoes and organic yellow peppers!

sukeedog's Review

August 16, 2014
Nice flavor and easy to prepare - went well with chicken shawarma. I'm not a huge fan of cold soups, though, so I'd probably heat it up next time. Seems like the flavors would come through much better that way.