A deliciously cool and creamy cucumber
soup with tangy buttermilk and refreshing mint.
Cold Cucumber Soup
- 2 small garlic cloves, peeled and crushed
1/2 teaspoon salt
3 cucumbers, peeled and chopped
1 1/2 cups buttermilk
1/4 cup fresh mint leaves
1 tablespoon red wine vinegar
2 ice cubes
Salt and freshly ground pepper to taste
- Sprigs of mint for garnish
- Place all of the ingredients, except 1/2
cup of the prepared cucumbers, into a blender. You can use a
food processor, but the blender makes a much silkier, smoother
soup.
- Blend the mixture well and season with
additional salt (if needed) and pepper to taste.
- Ladle the soup into bowls and garnish
with the remaining cucumbers and a few sprigs of mint.
Makes 4 servings.
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