Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • Place garlic clove on a cutting board and sprinkle with salt. Mash with the side of a chef's knife into a smooth paste. Transfer to a blender.

  • Reserving 1/2 cup of cucumbers for garnish, add the remaining cucumbers to the blender along with buttermilk, mint leaves, vinegar and ice cubes; blend until smooth. Taste and adjust seasonings with salt and pepper. Ladle into bowls and garnish with the reserved cucumbers and mint sprigs.

Nutrition Facts

57 calories; protein 4.1g 8% DV; carbohydrates 8.1g 3% DV; exchange other carbs 0.5; dietary fiber 1.4g 5% DV; sugars 6.2g; fat 1.1g 2% DV; saturated fat 0.5g 3% DV; cholesterol 3.7mg 1% DV; vitamin a iu 370.5IU 7% DV; vitamin c 6.2mg 10% DV; folate 29.2mcg 7% DV; calcium 138.7mg 14% DV; iron 1mg 6% DV; magnesium 30.1mg 11% DV; potassium 349.9mg 10% DV; sodium 470.1mg 19% DV; thiamin 0.1mg 8% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I didn't put quite as much salt in and still thought it was a bit salty for our tastes. Other than that it was good - cool and refreshing and a bit different with mint instead of dill. Read More
Rating: 4 stars
It has been SO hot and this was amazingly refreshing! I added shrimp and diced some of the cucumber to make it more of a meal and the hubby and I loved it. Read More