Triple-Herb Cucumber Soup

triple herb cucumber soup
  • Prep Time
  • 6Servings


  • 2 scallions, halved
  • 1 small serrano chile, stemmed and seeded
  • 3 cucumbers peeled, seeded and quartered
  • 2 cups buttermilk
  • Salt and pepper
  • 1 cup sour cream
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons chopped or snipped fresh chives, plus more for garnish


Using a food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until chunky. Transfer the mixture to a large bowl and stir in the buttermilk and 1 cup water. Season to taste with salt and pepper. Stir in the sour cream and herbs. Refrigerate for about 1 hour.