Cucumber-Mint Buttermilk Soup

Name: Cucumber-Mint Buttermilk Soup
Prep time: 10 min
Total time: 2 h 10 min
Ingredients: 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

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This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.

Martha Stewart Living, March 2015

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Credit: Yuki Sugiura

Recipe Summary

prep:

10 mins

total:

2 hrs 10 mins

Servings:

Ingredients

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

Directions

Step 1
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.

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Step 2
When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.

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Cucumber-Mint Buttermilk Soup

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Recipe Summary

Ingredients

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Cucumber-Mint Buttermilk Soup

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Cucumber-Mint Buttermilk Soup