CUCUMBER-MINT BUTTERMILK SOUP
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
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.
CUCUMBER-BUTTERMILK SOUP
This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.
Nutrition Facts : Calories 67 g, Fat 1 g, Fiber 1 g, Protein 5 g
MINTED CUCUMBER BELL PEPPER AND BUTTERMILK SOUP
This is a lovely summertime soup that makes a perfect starter to an elegant dinner party. Make it the night before to allow the flavours to develop. The secret to cold soups is not to serve them ice cold. Remove the soup from the fridge about 20 minutes before serving and re-adjust the seasonings if necessary.
Provided by Chef Regina V. Smith
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop one of the cucumbers into 1 inch chunks and set aside.
- Dice the second cucumber into a fine dice and set aside.
- In a food prcessor, puree the 1 inch cucumber chunks, yogurt, salt, sugar, and dry English mustard until smooth.
- Transfer the puree to a large bowl and stir in the buttermilk, bell peppers, the remaining diced cucumber and 2 tablespoons of chopped mint. Chill the soup for at least 3 hours or preferably over night.
- Just before serving stir in the lemon juice and salt and pepper to taste.
- Garnish servings with extra fresh mint.
Nutrition Facts : Calories 149.5, Fat 3.7, SaturatedFat 1.9, Cholesterol 12.1, Sodium 768.4, Carbohydrate 22.6, Fiber 2.3, Sugar 15.4, Protein 8.9
MINT CUCUMBER SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
- Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
- Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
COLD CUCUMBER SOUP WITH MINT
Categories Soup/Stew Milk/Cream Blender Quick & Easy Mint Cucumber Summer Chill Sour Cream Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
- In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
- Divide soup between 2 chilled bowls.
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