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Your recipe is the same as one a neighbour gave me almost 30 years ago. She was from a German Mennonite background and I treasure every recipe she shared. This is the easiest soup I've ever made. If the ingredients are all cold, the soup is delicious right away on a hot day, but yes, better if allowed to mingle together for several hours. Another optional ingredient my dear friend sometimes added was cooked, shredded beets which gave the soup a lovely pink colour and additional flavour. (Now I just used canned beets.) Either way, this is a real keeper.
I made a half recipe of this tasty soup at 10 am this morning for 2 of us to eat as a starter for our dinner this evening. I used all dried herbs + the garlic & mint. I was a little unclear how much parsley, garlic & mint to use, but see this as part of the beauty of the recipe. You can make it as written & then adjust to suit your taste pref the next time. Thx for sharing this recipe w/us. :-)
I used 3 cups of English cukes for this, peeled, seeded, and diced. I put some of the cucumber with the yogurt and some of the buttermilk in the blender, but left the rest of the cucumber in chunks. Wasn't sure what half a bunch of parsley translated to, so I used about 1/4 cup minced of italian parsley. Added some salt and white pepper. Made it before lunch to eat at dinner. I thought both the dill and parsley flavors were a bit strong, and I think I might add more cucumber next time. still overall, a cool and refreshing soup.
Fabulous!! And definitely better the second (and third) day.
Was much better after I chilled it several days, and blended it slightly to mix the flavors together (but NOT to puree). I think I would make it again next summer, but I might replace the yogurt with sour cream. Thanks for sharing!