Its already hot -- try this cold soup for lunch! COLD CUCUMBER SOUP 6-8 servings 4 cups peeled, seeded, diced cucumbers 2 cups plain yogurt (Greek is thicker) 2 cups buttermilk 2-3 cloves garlic, minced 1/4 cup fresh mint (or dill) salt & white pepper dash sugar 1. Puree half of ingredients in food processor; puree rest of ingredients. 2. Transfer to bowl, stir; chill for at least 4 hours. Serve in a cocktail glass or in soup bowl with mint leaf or dill garnish.
Posted on: Thu, 15 May 2014 13:23:43 +0000