Cucumber Soup

    10 minutes

    Cucumbers combine with yoghurt, buttermilk, garlic, mint and parsley for a lovely cold summer starter.

    10 people made this

    Serves: 6 

    • 500g yoghurt
    • 2 cucumbers
    • 350ml buttermilk
    • 2 cloves garlic
    • 2 sprigs mint leaves
    • 1 small bunch flat leaf parsley
    • 1 tablespoon extra virgin olive oil
    • 1 pinch salt and white pepper, to taste

    Preparation:10min  ›  Ready in:10min 

    1. Leave the yoghurt to strain for 30 minutes through a coffee filter or muslin placed in a fine sieve. Pour away the whey that collects (you can also use it for baking bread instead of water).
    2. Peel the cucumbers and scrape out the seeds.
    3. Puree some of the yoghurt, buttermilk and garlic in a blender.
    4. Add the rest of yoghurt and buttermilk then the mint and parsley and puree finely. You might have to do this in two portions because the blender might overflow.
    5. Add olive oil then season with salt and pepper. Refrigerate and serve chilled.

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