Minted cucumber and bell pepper buttermilk soup

1 servings

Ingredients

Quantity Ingredient
2 Cucumbers; peeled and seeded
¾ cup Plain yogurt
1 teaspoon Salt
1½ teaspoon Sugar; or to taste
2 teaspoons English-style dry mustard; or to taste
2½ cup Buttermilk
1 large Red bell pepper; diced fine (about 1
; cup)
1 large Yellow bell pepper; diced fine (about 1
; cup)
2 tablespoons Finely chopped fresh mint leaves plus
; shredded mint
Leaves for garnish
Fresh lemon juice to taste

Directions

In a blender puree 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the puree to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint. Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste. Divide the soup among 4 bowls and garnish it with the shredded mint.

Makes about 6 cups, serving 4.

Gourmet July 1991

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