Cold Cucumber Soup

From EatingWell: May/June 1996 — Subscribe Now!

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

4 servings, 1 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1 small clove garlic, crushed and peeled
1/2 teaspoon salt
4 cups peeled, seeded and chopped cucumbers (about 3 cucumbers), divided
1 1/2 cups buttermilk
1/4 cup fresh mint leaves, plus sprigs for garnish
1 tablespoon red wine vinegar
2 ice cubes
Freshly ground pepper to taste

Preparation

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

Per serving: 57 calories; 1 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 8 g carbohydrates; 4 g protein; 1 g fiber; 392 mg sodium; 349 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 2 vegetable