Cold Cucumber Soup

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

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
• 1.3333333730698 cups buttermilk
• 0.25 cup finely chopped fresh mint, or to taste

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.