There’s a fair amount of flexibility with this recipe. Want the color to be a purer white? Use white pepper. A Southern hot sauce such as Crystal, Louisiana or Tabasco would be ideal. Only have Cholula or Sriracha? So be it. This soup is all about ease.
- Peel and seed the cucumbers. (A soup spoon is great for seeding.)
- Finely dice one of the cucumbers and set aside about ½ cup for garnishing. Coarsely chop the other cucumbers and add them, along with any other remaining diced cucumber, to a blender. Add the garlic, parsley, black pepper, hot sauce, buttermilk and salt. Blend until smooth, then refrigerate, covered, until well-chilled, at least an hour and up to 24 hours. (In truth, it keeps for at least a few days. But the optimal window is one hour to one day.)
- Right before serving, taste the soup and season with salt. Garnish with a hearty drizzle of olive oil and the reserved diced cucumbers. Serve in whatever vessel you like. As the soup’s creator says, “It’s as good taken on-the-go as it is in your good china.”
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.