Recipe information
Ingredients for - Cold Cucumber Soup
5. Finely chopped fresh mint, or to taste - ¼ cup
6. Chopped fresh flat leaf parsley, or to taste - 1 small bunch
How to cook deliciously - Cold Cucumber Soup
1. Stage
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.
2. Stage
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.
3. Stage
Refrigerate for at least 1 hour. Serve chilled.
