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Cucumber Cilantro Goat Cheese Chilled Soup


On a cool summer afternoon, this would make a perfect lunch.


  • 2 large cucumbers
  • 1 lime: juice and zest
  • 1/2 cup cilantro, chopped
  • 1 cup buttermilk
  • 10 ounces fresh chèvre (goat cheese)
  • Salt and freshly ground pepper


  1. Peel the cucumbers, cut them in half lengthwise, and remove any seeds with a spoon.
  2. Chop the cucumbers coarsely and place them in a blender with the lime juice, cilantro, buttermilk, and 8 ounces of the goat cheese.
  3. Blend until smooth. Add zest and season with salt and pepper.
  4. Chill well before serving, or add ice cubes to blender if serving immediately.
  5. Garnish with chunks of the remaining 2 ounces of fresh chèvre and a sprig of cilantro.

Serves 4.


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Cucumber Cheese Soup

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