Buttermilk Bisque with Cucumbers and Vidalia Onions

Kitchen Tested
  • Yield 8 to 10 servings

A creamy, summery chilled soup.


1 large hothouse cucumber, chopped (about 3 cups)
1/2 cup chopped Vidalia onions
2 tablespoons chopped fresh dill plus more, for garnish
1 quart 2 percent fat buttermilk
1 cup low-fat plain yogurt
2 teaspoons sugar
Kosher salt and freshly ground black pepper, to taste


  1. Place cucumbers, onions, 2 tablespoons dill, buttermilk, yogurt, sugar, salt and pepper in a food processor fitted with the metal blade or blender and puree until almost smooth (you want a few small pieces to remain). Chill at least 1 hour before serving. Garnish with additional chopped dill, if desired.



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