Cold Buttermilk Soup Recipes

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CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

Steps:

  • Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

COLD TOMATO-BUTTERMILK SOUP



Cold Tomato-Buttermilk Soup image

Treat your guests to this delicious, chilled summer soup on a hot day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 quart tomato juice
2 cups buttermilk
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
1/4 teaspoon Worcestershire sauce
8 dashes hot sauce, such as Tabasco
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
3/4 cup arugula (about 1 ounce), chopped

Steps:

  • Combine all ingredients except arugula. Cover, and refrigerate at least 1 hour (or overnight). Stir to recombine. Add arugula, and serve or pour into a thermos.

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Steps:

  • Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

MEXICAN COLD AVOCADO & BUTTERMILK SOUP



Mexican Cold Avocado & Buttermilk Soup image

Make and share this Mexican Cold Avocado & Buttermilk Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup coarsely chopped sweet onion, such as vidalia
2 1/2 cups cold chicken broth, all fat removed
3 thoroughly ripe avocados
1 1/2 cups buttermilk
1 drop almond extract (optional)
1 pinch sugar (optional)
salt
2 jalapeno peppers, seeds and veins removed,cut into very small dice
3 -5 tablespoons minced cilantro
crisp tortilla chips (to accompany)

Steps:

  • Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
  • Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
  • Puree again, adding broth as necessary.
  • Transfer the soup to a large bowl.
  • Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
  • Add to the soup, along with the extract and sugar, if desired.
  • Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
  • Stir well, taste and adjust the salt.
  • The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
  • It should be cold but not icy.
  • Peel the remaining half avocado cut into very thin slices.
  • Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
  • Serve accompanied by the tortilla chips.

Nutrition Facts : Calories 206.5, Fat 15.9, SaturatedFat 2.6, Cholesterol 2.5, Sodium 389.9, Carbohydrate 13.1, Fiber 7, Sugar 4.4, Protein 6.2

COLD CUCUMBER SOUP



Cold Cucumber Soup image

This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cold Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 8

16 ounces plain whole-milk yogurt
2 large cucumbers
1 ⅓ cups buttermilk
2 cloves garlic
¼ cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste

Steps:

  • Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
  • Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
  • Refrigerate for at least 1 hour. Serve chilled.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g

ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)



Abdoogh Khiar (Chilled Buttermilk Cucumber Soup) image

This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal.

Provided by Naz Deravian

Categories     soups and stews, appetizer, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 13

1 teaspoon dried edible Damask rose petals (optional; see Tip)
2 cups buttermilk, plus more if desired
1/2 cup plain yogurt
Kosher salt (Diamond Crystal)
3 Persian cucumbers (7 ounces), cut into 1/4-inch pieces, plus more for garnish
1/3 cup golden or black raisins, plus more for garnish
1/4 cup walnut halves, coarsely chopped, plus more for garnish
1/4 cup finely chopped fresh dill, plus sprigs for garnish
1/4 cup finely chopped chives or green onion
1 teaspoon dried mint, plus more for garnish
1/2 lavash rectangle or 1 large slice bread of choice (such as sourdough)
4 ice cubes
Fresh mint leaves, for garnish

Steps:

  • If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
  • Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
  • Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.

COLD BUTTERMILK AND SHRIMP SOUP



Cold Buttermilk and Shrimp Soup image

Categories     Soup/Stew     Dairy     No-Cook     Quick & Easy     Shrimp     Cucumber     Chill     Gourmet

Yield Makes about 5 cups, serving 4 to 6

Number Of Ingredients 7

1 quart buttermilk
1 tablespoon English-style dry mustard
1 teaspoon salt
1 teaspoon sugar
1/2 pound cooked shrimp, cooled, shelled, deveined, and chopped, reserving 2 to 3 whole shrimp, halved lengthwise, for garnish if desired
1 cucumber, peeled, seeded, and chopped fine, plus, if desired, cucumber slices for garnish
2 tablespoons minced fresh chives

Steps:

  • In a large bowl whisk together the buttermilk, the mustard, the salt, and the sugar, add the chopped shrimp, the chopped cucumber, and the chives, and stir the soup until it is combined well. Chill the soup, covered, for 3 hours, or until it is very cold. Garnish each serving with 1 shrimp half and a slice of cucumber.

CHILLED BUTTERMILK & BEET SOUP



Chilled Buttermilk & Beet Soup image

This recipe was printed in the "Arizona Republic" newspaper. I am especially fond of anything that has beets and buttermilk in it. Cooking time is the amount of time the recipe is refrigerated.

Provided by James Craig

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans of whole beets, chopped & drained
1 cup unsweetened apple juice
2 cups buttermilk
1 tablespoon minced fresh dill
1/4 cup minced scallion
1/4 cup chives
1/4 cup finely chopped cucumber

Steps:

  • In a blender or a food processor, combine beets, apple juice, and buttermilk and puree until smooth.
  • Transfer to a bowl.
  • Stir in chives.
  • Refrigerate at least 2 hours.
  • Add salt and serve with chopped cucumber.

Nutrition Facts : Calories 176.4, Fat 1.6, SaturatedFat 0.8, Cholesterol 4.9, Sodium 296.8, Carbohydrate 35.3, Fiber 4.6, Sugar 30, Protein 8

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