Chilled buttermilk soup

This is a wonderful cold soup for a hot summer day. I love the way the raisins give it a nice sweetness, and how the herbs lend a freshness. Adapted from The New York Times.


  • 2 c buttermilk
  • ½ c plain yogurt
  •  kosher salt
  • 3 Persian cucumbers (7 ounces), cut into 1/4″ pieces
  •  c golden raisins
  • ¼ c walnut halves, coarsely chopped
  • ¼ c finely chopped fresh dill
  • ¼ c finely chopped chives
  • ¼ c chopped mint


  1. Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds. Then transfer to a large bowl.
  2. Add the cucumbers, raisins, walnuts, dill, mint, and chives. Stir well to combine and season to taste with more salt.
  3. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight. Serve chilled.

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