This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is 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 ⅓ cups buttermilk
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste
2 large cucumbers
16 ounces plain whole-milk yogurt
¼ cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
