5-Minute Cold Cucumber Soup Recipe with Buttermilk & Dill

This cold cucumber soup takes minutes to make and might just be the most refreshing thing you taste all summer. Unlike most chilled soups, which require hours of refrigeration before eating, this cucumber soup can be served straight out of the blender. That means you’re just minutes away from one of the most refreshing soups on the planet!

• 1 cup buttermilk
• 2 garlic cloves, coarsely chopped
• ½ jalapeño pepper, seeds and ribs removed, coarsely chopped
• 2 small green onions, coarsely chopped
• 2 pounds seedless (English) cucumbers (about 2 large cucumbers), coarsely chopped
• 2 tablespoons coarsely chopped dill, plus additional for garnish
• 1 tablespoon fresh lemon juice
• 1 teaspoon Champagne or white wine vinegar
• ½ teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil, plus additional for serving
• Flaky sea salt for serving, optional