Cook This Tonight: Cucumber-Buttermilk Soup

Rachel Tepper Paley

Photo credit: Martha Stewart 

We know, we know. It’s hot outside. And inside, for that matter—walking into your apartment after work today felt like being transported to the sweltering Sahara. The last thing you want is to turn on the oven and (gasp) crank up the heat a few more degrees.

Never fear, a no-cook dinner is here. The only appliance you’ll need is a blender: Simply plop in roughly-chopped cucumbers and creamy buttermilk and blend until silky smooth. Ladle the velvety (and mercifully room temperature) liquid into bowls, then dress it with a drizzle of rich olive oil, a flourish of cracked black pepper, and a few slices of cucumber shaved razor thin.

Voila! You’ve got dinner. Now sit in front of an air conditioner, and slurp it down.

Cucumber-Buttermilk Soup
From Martha Stewart
Serves 4

2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving

Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

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