Cold Cucumber Soup 1
A cool and creamy cucumber soup with tangy buttermilk and refreshing mint.
2 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
Sea 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.