Recipes

(Recipe) Cold Cucumber Soup

11
Jun

(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.