Cold Cucumber Yogurt Soup
A Refreshing Summer Soup
- Servings: 6.
This simple cold soup combines plain yogurt that's been thinned with buttermilk, with crispy, refreshing diced cucumber. Although it's very creamy, this soup can be low-fat as long as you use non-fat or low-fat yogurt.
Try to use regular cucumbers which have more flesh, flavor and moisture than the seedless hothouse or English cucumbers. You'll need to first remove the seeds, but the tip of a teaspoon will do the job quickly.
- 2 8-oz. containers plain yogurt (low fat or full fat)
- 2 cups buttermilk
- 2 medium cucumbers plus extra thin slices as a garnish
- 2 tablespoons minced fresh mint
- Hot sauce or Tabasco
- In a large bowl combine the yogurt and buttermilk and stir gently with a whisk to completely combine.
- Peel the cucumbers, remove the ends, and split lengthwise. Use a teaspoon to scrape out all the seeds, discarding them.
- Cut the cucumbers into tiny dice, about 1/2-inch pieces or smaller. Add these to the yogurt-buttermilk mixture and stir.
- Add the minced mint and stir. Taste and if needed, add a little salt (a fine grained salt will dissolve more easily) and a few drops of hot sauce or Tabasco.
- Cover the bowl with plastic wrap and chill for at least 2 hours or until the soup is completely chilled.
- Serve in individual bowls and float one or two thin slices of cucumber on top of each serving.