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Cucumber Soup, Mint I (D)
Source: "Gourmet," June 2000, Pg. 145
Serves: 2

2 small garlic cloves, peeled and crushed
1/2 teaspoon salt
3 cucumbers, peeled and chopped
1-1/2 cups buttermilk
1/4 cup fresh mint leaves
1 tablespoon red wine vinegar
2 ice cubes
Pepper to taste

Place all of the ingredients (except 1/2 cup of cucumbers) into a blender. You can use a food processor, but the blender makes a much silkier, smoother soup.

Blend the mixture well and season with the pepper (and salt if you like) to taste.

Ladle the soup into bowls and garnish with the remaining cucumbers and a few sprigs of mint.

Posted by Joyce R.

Nutritional Info Per Serving: N/A