Servings:4
In this summery soup, sour cream bolsters the buttermilk’s tang, which in turn plays up the cooling notes of cucumber; celery lends a savory undertone.
Make Ahead Tips
You can make this soup up to 2 days ahead.
I am confused....do you whisk the buttermilk and sour cream into the drained liquid....or whisk into the solids in the mesh sieve?
I made this exactly as directed including making sure I used a small shallot as other reviewers suggested. I was a little nervous because I used grocery store cucumbers. I served it in shot glasses so I did not add the oil on top as there wasn’t really room. My book club LOVED this! I will definately make this again and soon!
Really nice flavor! I used a medium shallot so I could really taste the shallot, next time I will use a small shallot. Great easy gazpacho when the cucumbers keep coming at you from the garden!
Quick and easy and delicious. This will become a regular in our summer menus.
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