This cold cucumber soup is quick to make and really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.
Preparation Time
15 mins
Total Time
15 mins
Calories
107 Calories
Recipe Instructions
Step 1
Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
Step 2
Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
Step 3
Refrigerate for at least 1 hour. Serve chilled.
Ingredients
2 cloves garlic
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste
2 large cucumbers
16 ounces plain whole-milk yogurt
1 small bunch chopped fresh flat leaf parsley, or to taste
