Chilled Pesto Cucumber Buttermilk Soup

I don’t cook very many chili soups. I like them, for sure. I believe I just forget, and they are not on my mind. Cucumber is currently my favorite vegetable, with beets a close second. (As I type this, I realize I want to make chilled beet soup right away!) My fridge was full of cucumbers, and I had to stop buying them to prepare for the move. I had one left, along with the last of a jar of homemade pesto and a carton of buttermilk. Soup was unavoidable!

The sour buttermilk complements the refreshing flavor of cucumber and the herby, savory flavor of the pesto. It’s thick enough to consume with a spoon, but I slurped mine directly from the glass while working. Liquid yogurt or kefir would be even better, as they provide additional probiotic benefits. For a dairy-free option, substitute vegan pesto and coconut milk. (I’m thinking mint or cilantro pesto would be fantastic!)

So, next week, I’ll share recipes from a little further north. I’m pleased to have a house rather than an apartment. It has a backyard and deck, numerous windows, and a garage. It’s the simplest stuff, I tell you. I finally feel more like an adult. I’m also buying my first washer and dryer set. (Squee!)
This recipe would make an excellent appetizer, but it was also ideal for a quick working lunch. Don’t add salt to this. The buttermilk and pesto have more than enough salt. This recipe yields four 8-ounce servings, or eight 4-ounce servings.