(Recipe) Cold Cucumber Soup

(Recipe) Cold Cucumber Soup

Servings: 4 cups

Even with the rainy weather in June here in the Netherlands, a refreshing dish can still brighten your day. This Cold Cucumber Soup offers a delightful contrast to the dampness outside. Tangy buttermilk and fresh mint come together to create a light, invigorating starter that’s both nutritious and delicious. Whether you’re looking for a quick lunch or a cool starter for dinner, this soup is sure to be a pleasant addition to your meals, providing a burst of fresh flavor to lift your spirits.

Ingredients

  • 1 small clove garlic, crushed and peeled
  • ½ teaspoon salt
  • 4 cups peeled, seeded, and chopped cucumbers (about 3 cucumbers), divided
  • 1 ½ cups buttermilk
  • 1/4 cup fresh mint leaves, plus sprigs for garnish
  • 1 tablespoon red wine vinegar
  • 2 ice cubes
  • Freshly ground pepper to taste

Instructions

  • Place the garlic clove on a cutting board and sprinkle with salt. Mash with the side of a chef’s knife into a smooth paste. Transfer to a blender.
  • Reserve 1/2 cup of the chopped cucumbers for garnish. Add the remaining cucumbers to the blender along with the buttermilk, mint leaves, vinegar, and ice cubes. Blend until smooth.
  • Taste the soup and adjust the seasoning with additional salt and freshly ground pepper as needed.
  • Ladle the soup into bowls and garnish with the reserved cucumbers and mint sprigs.

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