CUCUMBER-MINT BUTTERMILK SOUP

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Cucumber-Mint Buttermilk Soup image

This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h10m

Number Of Ingredients 5

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

Steps:

  • 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.

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