Name: Cold Cucumber Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Plain whole-milk yogurt - 16 ounces; Cucumbers - 2 large; Buttermilk - 1 ⅓ cups; Garlic - 2 cloves; Finely chopped fresh mint, or to taste - ¼ cup; Chopped fresh flat leaf parsley, or to taste - 1 small bunch; Extra virgin olive oil - 1 tablespoon; Salt and ground white pepper to taste - 1 tablespoon

Ingredients for - Cold Cucumber Soup

1. Plain whole-milk yogurt 16 ounces

2. Cucumbers 2 large

3. Buttermilk 1 ⅓ cups

4. Garlic 2 cloves

5. Finely chopped fresh mint, or to taste ¼ cup

6. Chopped fresh flat leaf parsley, or to taste 1 small bunch

7. Extra virgin olive oil 1 tablespoon

8. Salt and ground white pepper to taste 1 tablespoon

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.