Cucumber-Mint Buttermilk Soup

Name: Cucumber-Mint Buttermilk Soup
Prep time: 10 min
Total time: 2 h 10 min
Yield: 8 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

Recipe photo courtesy of Yuki Sugiura

This soup can be made a day in advance and chilled in the refrigerator until ready to serve.

Source: Martha Stewart Living, March 2015

2 hours 10 mins 10 mins 8

Total Time Prep 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

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