Minted cucumber and bell pepper buttermilk soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cucumbers; peeled and seeded | |
| ¾ | cup | Plain yogurt |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Sugar; or to taste |
| 2 | teaspoons | English-style dry mustard; or to taste |
| 2½ | cup | Buttermilk |
| 1 | large | Red bell pepper; diced fine (about 1 |
| ; cup) | ||
| 1 | large | Yellow bell pepper; diced fine (about 1 |
| ; cup) | ||
| 2 | tablespoons | Finely chopped fresh mint leaves plus |
| ; shredded mint | ||
| Leaves for garnish | ||
| Fresh lemon juice to taste | ||
Directions
In a blender puree 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the puree to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint. Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste. Divide the soup among 4 bowls and garnish it with the shredded mint.
Makes about 6 cups, serving 4.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.