1/4 cup fresh mint leaves, plus sprigs for garnish
1 tablespoon red wine vinegar
2 ice cubes
Freshly ground pepper to taste
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.
57 calories;1 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 4 g protein; 29 mcg folate; 4 mg cholesterol; 6 g sugars; 0 g added sugars; 370 IU vitamin A; 6 mg vitamin C; 139 mg calcium; 1 mg iron; 470 mg sodium; 350 mg potassium