Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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 test

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; carbohydrates 8.1g; dietary fiber 1.4g; sugars 6.2g; fat 1.1g; saturated fat 0.5g; cholesterol 3.7mg; vitamin a iu 370.5IU; vitamin c 6.2mg; folate 29.2mcg; calcium 138.7mg; iron 1mg; magnesium 30.1mg; potassium 349.9mg; sodium 470.1mg; thiamin 0.1mg.