Minted Cucumber And Bell Pepper Buttermilk Soup
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
45
Sourness
37
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
In a blender purée 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the purée to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint
2
Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste
3
Divide the soup among 4 bowls and garnish it with the shredded mint
4
In a blender purée 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the purée to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint
5
Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste
6
Divide the soup among 4 bowls and garnish it with the shredded mint