Cocktail Recipes, Spirits, and Local Bars

Cucumber and Buttermilk Soup with Sourdough Croutons

Cucumber and Buttermilk Soup with Sourdough Croutons


  • 2 Pounds cucumbers
  • 2 Cups buttermilk
  • 1 ripe avocado, diced
  • 1 Tablespoon tarragon leaves
  • 1 Tablespoon mint leaves
  • 1 Tablespoon white-wine vinegar
  • 1 Teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil, for drizzling
  • 1 Cup sourdough croutons, for serving


Peel, halve and, if necessary, seed the cucumbers. Dice enough cucumbers to set aside 1 cup for garnish; roughly chop the remaining and place in a blender.

Add the buttermilk, avocado, herbs, vinegar, sugar, and salt to the blender and blend until very smooth, about 2 minutes. Strain the soup through a fine mesh sieve and thin with water to desired consistency.

Season soup with salt and pepper, cover, and chill at least 2 hours.

Divide soup among bowls, drizzle with oil, garnish with croutons, and serve.

Nutritional Facts


Calories Per Serving222

Folate equivalent (total)66µg16%

Chilled Cucumber Buttermilk Soup

Cucumber blended with probiotic-rich buttermilk creates a refreshing soup for a hot summer day!

While I don't typically think of soup during the summer months, a cold soup is just the right answer for something light and refreshing when it is 90 degrees outside!

One of the few plants we put in our small garden this year was a cucumber plant. We only planted one but it has been quite prolific! I'll see a tiny cucumber one day and the next day it is full grown, ready to be picked. Those cucumbers love to play hide and seek too! My husband and I practically have to lay flat on the ground to see if some are hiding under the plant leaves. We've missed a few and ended up with huge, yellow inedible cucumbers. Animals that eat cucumbers can thank us for the ones we've ended up throwing in the woods behind the house!

If I have some red onion and fresh limes around I like to make Cucumber Salad with Lime, Mint and Peanuts (we have mint growing in the garden too). A recent favorite using cucumber is Cranberry Quinoa Tabbouleh Salad. That recipe is great for a cookout or meal prep for lunches.

Stars of the show! Cucumbers, lemon and dill.

The joy of this recipe is that you just place all the ingredients in a blender, give it a whirl and it's done! While it could be served immediately, I think it is best after it has chilled a few hours in the refrigerator. This time allows the flavors to meld together and deepen.

I like to serve it with slices of French bread that have been brushed with olive oil and lightly toasted. Add some fresh ground black pepper, a few chopped cucumber pieces for texture and a drizzle of olive oil and enjoy! This soup is quick and simple, light, healthy and refreshing on a hot day!

Chilled cucumber buttermilk soup


  • 2 lb cucumbers (peeled and seeded if desired*), about 2 large
  • 2 ½ cups buttermilk, lowfat
  • 1 Tbsp fresh dill
  • 1 shallot, chopped
  • 1 lemon, zest and juice (about 3 Tbsp lemon juice)
  • 1 tsp garlic, chopped
  • Pinch of salt and pepper
  • Chopped cucumber, for garnish
  • Olive oil, for garnish
  • Toast rounds, optional

If desired, peel cucumbers, cut in half and scrape out the seeds with a spoon. Otherwise, chop cucumbers and place in a blender. Add the buttermilk, dill, lemon juice and zest, garlic, salt and pepper to the blender. Process the mixture until smooth. Cover and refrigerate until chilled, at least 1 hour.

Pour into bowls, top with additional fresh ground black pepper, chopped cucumber and a drizzle of olive oil. Serve with toast rounds if desired.

*If using English cucumbers, salad cucumbers or young cucumbers you do not need to peel or deseed. The peel becomes slightly bitter the larger and older the cucumber.

Lettuce Soup With Cucumber Croutons

Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It also happens to be a wonderful way of using up any stray lettuces in your fridge. You do not want to use anything that is unpalatable, but I often start the week planning to eat a lot of salad and then end it having not lived up to my intentions. This recipe is the perfect way of atoning for that.

This time of year I especially prefer this soup chilled, which makes life much easier because you can cook it in advance. If cold soup is not your thing, do not panic it is just as good served at room temperature. Either way, this soup is taken up a few notches by being studded, by some cucumber croutons: small, jade cubes cut like toasted-bread dice, only so much more elegant.

Recipe Summary

  • 1 tablespoon butter, or more to taste
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 large clove garlic, minced
  • 2 large English cucumbers, peeled and thinly sliced
  • 2 small zucchinis, peeled and thinly sliced
  • 3 cups vegetable broth

Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.

Pour soup into a blender no more than half full. Cover and hold lid in place with a towel pulse a few times before leaving on to blend. Puree in batches until smooth.

Put the cucumber, scallions, serrano, herbs, and water in a blender and puree until smooth. Pour into a large bowl and stir in the buttermilk, lemon juice, and salt. Taste and add more lemon juice or salt if desired.

Serve immediately or cover and refrigerate until serving. Ladle into bowls. Top with a drizzle of olive oil, a pinch of sliced mint, and a few grates of lemon zest.

Cook’s Notes

Use a salad spinner to quickly clean and dry herbs. Measure the herbs, then place them together in the basket of a salad spinner. Rinse under cold running water and spin dry.

This Is One Cool Cucumber Soup

Creamy, herby and drinkable, this meal is ready after a few minutes in the blender.

When it’s too hot to cook, there’s a long, vast tradition of chilled soups to save the day. Be they gazpacho, borscht, shav or a creamy, yogurt-based cucumber soup seasoned with garlic and herbs, there are few summer lunches as cooling and satisfying.

To make enough cucumber-yogurt soup for three or four, cut a pound of cucumbers into rough chunks. If you can find cucumbers with thin, unwaxed skins and small seeds — hothouse, Persian or Kirby work well — you don’t need to peel or seed them first. Otherwise, peel and seed at your discretion.

Put the chunks in a blender with 1½ cups plain yogurt (Greek or regular) and a splash of milk or water, if you like a thinner, brothier, more drinkable soup. You could also use buttermilk or kefir without the water.

Add ½ cup soft herbs (dill, basil, mint, parsley, tarragon, chives or a combination), 2 scallions (or ¼ cup sliced red onion or shallot), 1 peeled garlic clove, and ½ teaspoon each kosher salt and sherry or white wine vinegar.

This is your base. You could whirl it up as is, garnish bowls with some good olive oil and flaky salt, and have a lovely, simple meal.

But I like to go further, adding a few seasonings and garnishes to deepen the flavors. To the blender, you can add any or all of these, to suit your predilections: 1 to 2 anchovy fillets, half of a seeded jalapeño or other fresh chile, a large pinch of ground cumin or coriander, a small pinch of cayenne, a squeeze of lime juice and some grated zest. Play around, tasting as you go. Cold soup is forgiving.

You can also go a little wild with the garnishes. Some favorites include chopped hard-boiled egg, crumbled feta or ricotta salata, cubes of avocado, tomato, red onion or watermelon or cantaloupe (so sweet and cooling), croutons, a dollop of sour cream, a slice of smoked salmon.

But without the garnish, you could also serve this in a glass and drink your lunch, which is an acceptable option when it’s too hot to chew.

This is part of a series in which Melissa Clark teaches you how to cook with pantry staples. See more.

Chilled cucumber, avocado and buttermilk soup

Napa, Calif.--AT dusk, a lone kayak slips around a bend in the river. Sitting on a restaurant terrace overlooking the water, sipping an aperitif of pastis dosed with grenadine syrop, we contentedly wait for friends to arrive. We watch as a chef in immaculate whites clambers down to the bank below to pick some wild fennel. Above us, the yellow and blue awning reads Angele. Lavender, roses and espaliered fruit trees fence in the terrace, and on our table is a tiny olive sapling.

Where are we? Clue: The river’s name is Napa.

In May, before the tourist season officially began in the Napa Valley, I spent a week checking in at old favorites and exploring some of the bright new restaurants that have opened in the wine country recently. After a long spell when little changed, and all anybody could talk about was the French Laundry, the dining scene is heating up again. In a way, it’s finally growing up. Pretension is peeling away, and a new informal spirit has taken over even some of the most staid dining rooms. Now there are more places to grab an informal delicious bite, even some of the same places that also serve multi-course extravaganzas. A number of restaurants are even open all through the afternoon, so you can find something between winery visits or after a bike ride.

The surprise for me this trip was the city of Napa itself. For most people planning a trip to the wine country, the city is barely on the radar. Most people heading to the Napa Valley drive right by Napa, intent on more glamorous locales such as St. Helena or Yountville. But since the arrival of Copia, the American Center for Wine, Food and the Arts that opened almost two years ago, more visitors are making a detour to the blue collar city. Copia, as part of a coordinated effort, has sparked the renewal of downtown Napa and its waterfront.

The pretty French bistro Angele anchors one corner of the Hatt Building, a former feed mill that now includes Napa River Inn, Sweetie Pie bakery, Napa General Store and the restaurant Celadon. Owned by the two Rouas sisters, Bettina and Claudia, whose family also owns Auberge du Soleil in Rutherford, Angele definitely shows the sensibility of a younger generation in its refreshing informality. The menu is rustic French bistro fare from young chef Christophe Gerard.

First courses include palourdes a la Provencale, a bowl of beautiful little steamed clams in a saffron broth swirled with cream. It’s a perfect dish for a minerally Chardonnay. An asparagus salad is garnished with vinegary white anchovies and a tangy Nicoise olive vinaigrette. That wild fennel shows up in a fine halibut dish. The snowy slab of fish is seared and presented with braised fennel and tomatoes in fragrant lemon vinaigrette. Also notable is the steak Bordelaise, which comes with terrific fries to make a classic steak frites. Don’t miss the eggplant ragout served with roasted spring lamb chops or, for dessert, the puckery lemon tart. Though the kitchen can occasionally stumble, dousing a diced beet salad in truffle oil or underseasoning a rabbit and prune terrine, the wine list is a pleasure that rounds up not only a savvy collection of Napa Valley wines, but also interesting bottles from France at sensible prices.

Angele is just one sign of a new mood in the Napa Valley. After a week of checking out new places and looking in on some old favorites, I found a new informality and welcome lack of pretense. It’s about time. It gets tiresome being treated like you may never have seen a tasting menu before or don’t know the difference between Merlot and Pinot Noir.

Just up the street from Angele is another local favorite, ZuZu, which a friend who lives in the Napa Valley raved to me about. I was immediately smitten. Set in an adorable little two-story building with dining rooms upstairs and down, it has a wonderful sense of style with an embossed copper ceiling from Mexico, Moroccan lanterns above the bar and tables covered with butcher paper. Chef Charles Weber’s menu is all tapas. Olives come in a decorative terracotta dish with a little lid to use for the pits. An endive salad hides silvery boquerones (marinated anchovies). I loved the escalivada of fire-roasted red and green peppers, tomatoes, and eggplant and prawns sizzling in pimiento-stained olive oil. Spanish tortilla with potatoes and green onion comes in an individual cast iron skillet. There’s delicious quail grilled in grape leaves with pomegranate molasses and a dark chocolate pot de creme perfumed with saffron, too. The memory of that lunch stayed with me the whole week.

During high season (roughly May through October) getting a reservation at the valley’s top tables -- or any reservation -- can be tough. That’s why a new St. Helena restaurant’s policy is so astonishing: no reservations. None. Everybody is a walk-in. And when we arrived at Market for lunch with Helen Turley and John Wetlaufer of Marcassin Vineyard, I heard someone standing out front tell her friend the news is bleak, a 45-minute wait. Fortunately, Helen and John were already ensconced at a table. It’s a good-looking place, which dates from 1890, with exposed brick walls, an ornate wood bar, and a communal table up front. The sole decorations are photographs of exotic market scenes from around the world. Market is owned by two former San Franciscans: Doug Keane, who was executive chef at Jardiniere, and Nick Peyton, former front-of-the-house manager at Gary Danko. The wine director is former French Laundry sommelier Bobby Stuckey. That’s quite a team. They’ve come up with a brilliant, easygoing restaurant so casual it still serves sandwiches at dinner, along with a handful of “home-style classics” such as buttermilk fried chicken and chicken pot pie. Simple food, but great ingredients, skillful cooking and a passion for the wine country make all the difference

Starters on a menu that changes frequently include a velvety chilled cucumber and avocado soup perked up with a splash of vinegar, a top-of-the-class chopped market salad strewn with Point Reyes blue cheese and Hobbs’ wonderful bacon. A ravishing plate of chilled spring vegetables -- baby carrots, fiddlehead ferns, golden beets, several kinds of radishes, asparagus and more -- with a little crock of green goddess dressing to dip them in made a perfect summer appetizer. The Champagne-battered fish ‘n’ chips is marvelously light, the slow-cooked pulled pork sandwich and Market burger with thick slabs of Hobbs bacon eminently satisfying. For dessert, there’s do-it-yourself s’mores on a table hibachi and divine soft vanilla ice cream that they pull from the freezer and “whip” to order. Eat it alone or order the parfait of passion fruit ice layered with that ice cream, so dreamy someone at our table ordered me to hand it over.

Of course, laid back has always been the style at Taylor’s Refresher, an old hamburger stand at the south end of St. Helena that dates from 1946 that’s still very much a local hangout. Winemaker Joel Gott bought it a few years ago, and has updated the basic burger with a grilled ahi burger and a handful of other dishes such as a duck confit taco with mango salsa on doubled soft tacos, or a Southwest chile. The ahi is nearly an inch and a half tall, blood rare and dosed with a ripsnorting wasabi mayonnaise and a gingery slaw on a yellow egg bun. It’s great. To drink, there’s a collection of draft beers and more than a dozen half bottles of local wine. Out back is a lawn sprinkled with oversized picnic tables and Chardonnay-colored market umbrellas. Locals like to commandeer a picnic table, and bring their own wine: the corkage is just $5.

Meanwhile Cindy Pawlcyn, who founded the perennially thronged Mustard’s Grill on Highway 29 and Fog City Diner in San Francisco, has recently retooled her St. Helena restaurant. It started out Latin, but when that didn’t go over big, she changed it to Cindy’s Backstreet Kitchen with a menu that looks back to what she does best: American comfort food. It’s a cheerful, light-drenched space in an old two-story house with banquettes covered in black-and-white ticking, a zinc bar and a pocket patio. Despite the changeover, she’s still kept a few Latin-inspired dishes, including a delicious rabbit tostada with a dark complex chile sauce, crumbled fresh cheese and black beans. She makes a mean mixed fry, too, of okra, sweet pink onions, zucchini, and calamari. Mains, such as duck confit, tend to be heavy. And a rhubarb sorbet I tried was cloyingly sweet.

Practically next door, Terra Restaurant, in a beautiful old stone building, has always been popular. Chef Hiro Sone has the benefit of a Spago connection -- he cooked there way back when, and his wife, Lissa Doumani, grew up at Stags’ Leap and was a pastry chef at Spago. What I remember most about his cooking in previous years was the refined sauces, but what stood out this time were the Asian-inflected seafood dishes -- a sake-marinated black cod with shrimp dumplings in shiso broth, in particular. The service is lovely, but many dishes didn’t make that much of an impression. It could have just been an off night.

I’d heard good things about the new chef at Auberge du Soleil so I went back to this old-timer, one of the first high-end restaurants in the valley. After a recent renovation, it still looks like Big Sur with its redwood deck, but that view of the smudged blue hills at dusk is enchanting, despite the pretentious service. Chef Richard Reddington offers a wonderful tasting menu. That night it included perfect golden coins of fingerling potato heaped with creme fraiche and caviar, and dominoes of hamachi sashimi showered with pretty little shrimp and fava beans straight from the garden. Crisp, moist skate wing came in an ethereal morel fondue with halved white asparagus and a few morsels of lobster. A delicate, rare squab with cherries and foie gras was truly memorable, but rhubarb tart with white chocolate mousse missed the mark. Unfortunately, prices on the wine list are breathtakingly high. Not an especially good way to make wine country friends.

My experience at Martini House, which opened last year, was less than thrilling. The St. Helena restaurant has created a lot of buzz because the owner is restaurant design powerhouse Pat Kuleto and the chef is Todd Humphries, formerly of Campton Place in San Francisco. I didn’t enjoy the way the waiter arrived with a bottle of sparkling wine in either hand and offered us a glass without offering the price, so it seems as if it might be complimentary. Everybody in the Napa Valley has fallen for that -- once, one winemaker told me, only to be charged $16 a glass. The bread was stale and when we asked not one but two servers if they could rustle up something fresher, neither came back. The food (on a night when the chef was not there) is heavy-handed -- Sonoma duck in a swamp of spinach, a dull veal tenderloin with sweetbreads, a tough, dried out pork loin and a pale underbaked strawberry shortcake. Butter-poached lobster on singed asparagus had a lovely sauce, though. But when the waiter proposes a glass of Cabernet -- 1990 Heitz Martha’s Vineyard -- but didn’t reveal the $25 price tag until I asked because I knew it had to be expensive, you can’t help but feel like a mark.

Yountville, at the south end of the valley, the first town after Napa, is where it’s all happening now. That’s the French Laundry’s address and also Bistro Jeanty’s. Philippe Jeanty has another restaurant there under construction, and soon Thomas Keller will break ground on a small luxury hotel. Keller’s Bouchon Bakery is slated to open next week with an array of French breads and pastries. Before I left Helen Turley in front of Market, she called out, “and you do know that Gordon’s is the place for breakfast?” Got it.

At the north end of town, away from the throngs of tourists, Gordon’s Cafe & Wine Bar feels like a truly local place with pine farm tables and rush bottom chairs. I fell in love with their old-fashioned coffeecake laced with brown sugar and pecans, and the rich crumbly scones with pears and cherries. Cafe au lait comes in a bowl with a thick head of creamy foam. “The commuter” sandwich makes a great breakfast, too. It’s scrambled eggs, ham and white cheddar on a homemade bun.

Driving down Washington Boulevard, Yountville’s main drag, you can’t miss the burgundy awning and flowerboxes in front of Bouchon. Or the lucky few at the handful of coveted tables outside. Inside is a perfectly rendered Paris bistro, complete with zinc bar, a raw seafood bar and surrealist mural above plush red banquettes. Under chef Jeff Cerciello, Bouchon has come into its own as something entirely separate from the French Laundry. The seafood platter -- two tiers of four kinds of oysters, clams, tiny bouchet mussels, Dungeness crab and lobster -- makes a spectacular feast. There’s a textbook salad of watercress, red endive, and walnuts dressed in walnut oil with Roquefort crumbled over the top. Frisee salad features a sumptuous duck confit that could have come from your grandmother’s pantry in southwest France, but the best is quail stuffed with diced mushrooms and savory pork sausage. And oh my God, a small French canning jar of terrine de foie de canard with a layer of gold duck fat on top. Marvelously smooth, it comes with toasts cut stacked three deep -- a complete indulgence. We staggered toward dessert: a perfect creme caramel on a plain white plate and a lemon tart with buttery pine nut crust.

On my way out of town the next day, I stopped in at another longtime favorite, Bistro Jeanty, for a quick bite. Decorated with vintage posters, old photos and loads of French kitsch, it’s busy all day long with people coming by for Philippe Jeanty’s rustic French cooking: plump escargots, duck rillettes, sole meuniere and a soulful coq au vin. My favorites are his extraordinary lamb’s tongue and potato salad and his home-cured pork belly simmered with green lentils and a touch of foie gras. It was just as good as ever.

Cucumber and Buttermilk Soup with Sourdough Croutons - Recipes

Cucumber and Radish Confetti Soup

For at least 30 years I've been making a cucumber soup with yogurt and tomatoes that's been a go to on a hot summer day. But one day I found myself with radishes as well and thought that I'd change things up a bit. This is still a classic for me, but I now also add a bit of low-fat buttermilk to the soup.

1 large English cucumber or 3 good-sized Persian cucumbers (about 6 inches long)
1 dozen radishes
1 1/2 cups unflavored yogurt

1/2 cup low-fat buttermilk
2 tablespoons red wine vinegar
1/2 cup chopped onion
2 small cloves garlic, minced
1 teaspoon fenugreek (for a different flavor, try dill or mint -- they're all equally good)
1/2 teaspoon ground pepper
1/4 teaspoon kosher salt

Slice the cucumbers in half lengthwise, scoop out the seeds, and discard. (If you're using a conventional cucumber first peel the skin for the other types, leave the thin skin on for color.) Cut into chunks and put in the bowl of a food processor. Trim all the radishes and cut all but one into chunks and add to the food processor. Save the remaining radish for garnish. Add the rest of the ingredients to the food processor and blend thoroughly. Remove to a bowl, cover, and chill at least two hours or overnight. Just before serving, slice the remaining radish very thinly, again with the little mandoline, and use it to top the soup. Feel free to squeeze in a little hot sauce when serving.

Recipe Summary

  • 3/4 cup whole blanched almonds
  • 1/2 cup sliced blanched almonds, for serving
  • 4 ounces rustic white bread, crust removed, bread cut into chunks
  • 2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
  • 2 small garlic cloves
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons fresh lemon juice
  • 1 cup buttermilk
  • 2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 3/4 cup cold water, plus more if needed
  • 1 large ripe beefsteak tomato, diced, for serving
  • 4 scallions, sliced, for serving
  • 1/2 bunch fresh flat-leaf parsley, for serving

Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes (sliced ones will brown more quickly). Let cool.

Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid, and discard.

Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat.

Stir in buttermilk, salt, and pepper. Add water if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour (or overnight). If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, tomato, scallions, parsley, and sliced almonds on the side.

Cucumber Salad with Creamy Buttermilk Herb Dressing

Well, here it is September, and the last weekend before fall, and as happens every, single, year with the blogging community, you're probably seeing all sorts of apple and pumpkin posts as those of us who write about and share recipes on this internet world get anxious to switch over to the aromas of fall.

Unfortunately for many of us here in the South, most especially the Deep South, it doesn't matter what the calendar says, the weather betrays it! Although we got a slight break this weekend, it's still hotter than hot in my part of the world and I'm not ready for that pumpkin spice latte y'all. So. I'll still be plugging along with those cooling summer foods, like cucumber salads, for a bit yet.

For this cucumber salad, I wanted something a little different than the usual creamy version often made with mayonnaise, sour cream or some combination of the two, so I put a bit of a Ranch dressing spin on it. It was fabulous! As always, the full recipe with ingredient list and measurements, instructions and a printable pdf document is located further down the page. Just scroll or swipe down the page, past the step by step pictures.

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes to draw out some of the water. Do not rinse. Halve and slice the onions into thick slices setting aside and mincing 1/4 cup of the slices.

For the dressing, whisk together all ingredients, except buttermilk add minced onions. Add enough buttermilk to reach desired consistency. Add dressing to cucumbers and onions toss, cover tightly and store in refrigerator for several hours, or preferably overnight, until well chilled, stirring occasionally. Toss and garnish with a sprinkle of fresh parsley before serving.

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For more of my favorite cucumber salads, check out the collection on my Pinterest page!

Recipe: Cucumber Salad with Creamy Buttermilk Herb Dressing

  • 2 large cucumbers , peeled and cut thick
  • 1/2 tablespoon kosher salt
  • 1 medium Vidalia onion , quartered and sliced thick, set aside 1/4 cup
  • 1/2 cup real mayonnaise
  • 1/2 cup sour cream
  • 1 garlic clove , finely minced
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon freshly cracked black pepper , or to taste
  • 1 green onion , chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon dried rosemary , crushed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dill weed , optional
  • 1/4 cup buttermilk or heavy cream , more or less

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes to draw out some of the water. Do not rinse.

Halve and slice the onions into thick slices setting aside and mincing 1/4 cup of the slices. For the dressing, whisk together all ingredients, except buttermilk add minced onions. Add enough buttermilk to reach desired consistency. Add dressing to cucumbers and onions toss, cover tightly and store in refrigerator for several hours, or preferably overnight, until well chilled, stirring occasionally. Toss and garnish with a sprinkle of additional fresh parsley before serving.

Tip: After the salting step, run the cucumbers through your salad spinner to spin off any remaining moisture and excess salt before proceeding with the recipe.

Cook's Notes: I used dried Italian seasoning and Bragg's organic sprinkle seasoning for the dried herbs. Add a little shaved radishes or thin sliced purple onion for color.

Check These Recipes Out Too Y’all!

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Watch the video: Cold Cucumber Soup: The Easy Way! (January 2022).