- 5 cucumbers, peeled and seeded
- 4 scallions
- 1 cup fresh cilantro
- 8 ounces sour cream
- 3/4 cup buttermilk
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 12-ounce jar store-bought salsa verde
- Roughly chop the cucumbers and scallions, then place in the bowl of a food processor.
- Add the cilantro, sour cream, buttermilk, cayenne, and salt. Purée until smooth.
- Serve the soup chilled, with a bowl of the salsa verde on the side to spoon on top.