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 ½ 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;1.0 g fat(1.0 g sat); 1.0 g fiber; 8.0 g carbohydrates; 4.0 g protein; 29.0 mcg folate; 4 mg cholesterol; 6.0 g sugars; 0.0 g added sugars; 370.0 IU vitamin A; 6.0 mg vitamin C; 139.0 mg calcium; 1.0 mg iron; 470 mg sodium; 350.0 mg potassium