Minted Cucumber Bell Pepper and Buttermilk Soup
Ready In: 30 mins
Serves: 4
Ingredients
- 2 English cucumbers, peeled and seeded
- 3⁄4 cup plain yogurt
- 1 teaspoon salt
- 1 1⁄2 teaspoons sugar
- 2 teaspoons dry English-style mustard
- 2 1⁄2 cups buttermilk
- 1 large red pepper, finely diced
- 1 large yellow pepper, finely diced
- 2 tablespoons fresh mint leaves, chopped (plus extra whole leaves for garnish)
- lemon juice
- salt & fresh ground pepper
Directions
- Chop one of the cucumbers into 1 inch chunks and set aside.
- Dice the second cucumber into a fine dice and set aside.
- In a food prcessor, puree the 1 inch cucumber chunks, yogurt, salt, sugar, and dry English mustard until smooth.
- Transfer the puree to a large bowl and stir in the buttermilk, bell peppers, the remaining diced cucumber and 2 tablespoons of chopped mint. Chill the soup for at least 3 hours or preferably over night.
- Just before serving stir in the lemon juice and salt and pepper to taste.
- Garnish servings with extra fresh mint.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off