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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.
Ingredients
- 16 ounces plain whole-milk yogurt
- 2 large cucumbers
- 1 1/3 cups buttermilk
- 2 cloves garlic
- ¼ 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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 107 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat2g | 11% |
| Cholesterol12mg | 4% |
| Sodium98mg | 4% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars8g | |
| Protein5g | |
| Vitamin C14mg | 69% |
| Calcium183mg | 14% |
| Iron1mg | 4% |
| Potassium382mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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