Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer. Source: EatingWell Magazine, May/June 1996

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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; 1.1 g total fat; 0.5 g saturated fat; 4 mg cholesterol; 470 mg sodium. 350 mg potassium; 8.1 g carbohydrates; 1.4 g fiber; 6 g sugar; 4.1 g protein; 370 IU vitamin a iu; 6 mg vitamin c; 29 mcg folate; 139 mg calcium; 1 mg iron; 30 mg magnesium;

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
08/03/2012
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
10/30/2011
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