Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cucumber-Mint Buttermilk Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Yuki Sugiura Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings: 8 This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve. Ingredients 2 ¾ cups buttermilk 1 English cucumber, cut crosswise into 1-inch pieces ¼ cup lightly packed fresh mint leaves, plus more for serving (optional) Coarse salt and freshly ground pepper Extra-virgin olive oil, for drizzling Directions 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. Rate it Print