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Cold Cucumber Soup
Cold Cucumber Soup
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Prep Time:
15 minutes
Total Time:
105 minutes
Try this quick and refreshing cold cucumber soup with yogurt, buttermilk, garlic, mint, and parsley - the perfect summer starter!
Ingredients:
  • 16 ounces plain whole-milk yogurt
  • 2 large cucumbers
  • 1.3333333730698 cups buttermilk
  • 2 cloves garlic
  • 0.25 cup finely chopped fresh mint, or to taste
  • 1 small bunch chopped fresh flat leaf parsley, or to taste
  • 1 tablespoon extra virgin olive oil
  • salt and ground white pepper to taste
Instructions:
  • Place a fine sieve lined with a coffee filter or cheesecloth over a bowl. Add yogurt and allow it to strain for 30 minutes. Discard the collected whey.
  • Peel cucumbers, remove and discard seeds. Roughly chop cucumbers and place in a blender. Add half of yogurt, half of buttermilk, and 1 clove garlic; blend until smooth. Add remaining yogurt, buttermilk, garlic, mint, and parsley; blend until finely pureed. You may need to blend in batches depending on your blender size. Mix in olive oil and season with salt and pepper.
  • Chill in the refrigerator for a minimum of 1 hour before serving.

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