Appetizer: United States – Buttermilk Cucumber-Dill Shooters with Crispy Shallots

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

2 medium English cucumbers, peeled, seeded, and roughly chopped
1 1 / 2 cups (360 ml) cold buttermilk
1 / 2 cup (120 ml) plain Greek yogurt
1 / 4 cup (15 g) fresh dill, chopped, plus extra for garnish
2 tbsp (8 g) chopped fresh chives
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 small garlic clove
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
1 tsp honey (optional, to balance acidity)
1 tsp kosher salt, plus more to taste
1 / 4 tsp white pepper
2 large shallots, very thinly sliced
1 / 4 cup (30 g) all-purpose flour or rice flour
1 / 2 cup (120 ml) neutral oil (for frying)
1 / 2 tsp kosher salt (for the shallots)
2 tbsp (15 g) crumbled blue cheese (optional)

Instructions

Make the crispy shallots: Toss sliced shallots with the flour to lightly coat. Heat neutral oil in a small skillet over medium heat (to about 350°F/175°C). Fry shallots, stirring, until golden and crisp, 3–4 minutes. Drain on paper towels and season with 1/2 teaspoon salt; set aside.
Blend the soup: In a blender, combine cucumbers, buttermilk, yogurt, dill, chives, lemon juice, lemon zest, garlic, olive oil, honey (if using), 1 teaspoon salt, and white pepper. Blend until very smooth and pale green, 30–45 seconds. Taste and adjust seasoning.
Chill: Transfer to a pitcher, cover, and refrigerate until cold, at least 30 minutes and up to 24 hours.
Serve: Stir, then pour into shot glasses or small bowls. Top with crispy shallots, a few blue cheese crumbles (optional), dill, and a tiny drizzle of olive oil. Serve alongside Buffalo wings for a cool, creamy counterpoint.