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COLD CUCUMBER SOUP

Cheryl Wixson
Adapted from Eating Well magazine.
Buttermilk traditionally was the liquid remaining after the cream  was churned into butter.  Fresh buttermilk yields an elegant soup.
Servings 4
Calories 57 kcal
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Ingredients
  

  • 4 cups Cucumbers (About 3) Seeded (if large seeds) and peeled (optional)
  • 1 Garlic Clove Finely chopped
  • 1 1/2 cups Buttermilk Fresh is best (try Kate's)
  • 1/4 cup Fresh Mint Leaves Plus leaves for garnish
  • 2 Ice Cubes
  • Maine Sea Salt & Fresh Pepper To taste

Instructions
 

  • Assemble ingredients and tools
  • Wash the cucumbers and trim the ends. No need to peel if using garden cucumbers. Chop into pieces. Add to the bowl of your blender.
  • Finely chop the garlic clove. Add to the blender bowl
  • Tear mint leaves from the stems.
  • Add the mint leaves, buttermilk, vinegar, and the ice cubes to the bowl of the blender. Puree until smooth. Season to taste with Maine sea salt and fresh pepper.
  • To serve, pour the soup into chilled bowls and garnish each bowl with cucumber slices and mint leaves.

Cheryl's Notes

Suggested additions for omnivores: Cooked, chopped Maine lobster or crabmeat

Nutrition

Calories: 57kcalCarbohydrates: 8gProtein: 1gFat: 1gSodium: 390mgFiber: 1g