Cucumber-Mint Buttermilk Soup
This soup can be made a day in advance and chilled in the refrigerator until ready to serve.
- Total Time:
- Servings: 8
Photography: Yuki Sugiura
Source: Martha Stewart Living, March 2015
- 2 3/4 cups buttermilk
- 1 English cucumber, cut crosswise into 1-inch pieces
- 1/4 cup lightly packed fresh mint leaves, plus more for serving (optional)
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.
When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.