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Chilled Cucumber Soup with Fresh Dill

Jennifer from Miami, Florida really wants a recipe for a cold soup during that hot Florida summer heat...


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  • 2 Cucumbers, Peeled, Seeded and Chopped
  • 1 TBS Kosher Salt
  • 2 Small Diced Shallots
  • 1/2 Cup Dry Vermouth
  • 1/4 Cup Red Wine Vinegar
  • 1/2 Cup Cold Buttermilk
  • 1 TBS Fresh Chopped Dill
  • Kosher Salt and White Pepper To Taste

Procedure:  Peel, seed, chop and place the cucumbers in a strainer with a bowl underneath.  Salt the cucumbers with the 1 TBS of Kosher salt and place in the cooler.  In the mean time dice up the shallots and place them in a pot on high heat with the Vermouth and cook until the Vermouth is almost gone.  Next take the cucumbers and place them in a blender with the shallots and red wine vinegar.  On low speed slowly drizzle in the buttermilk until it is a smooth creamy mixture.  Fold in the dill and adjust the seasonings.  Serve Cold and enjoy!

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