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Cucumber Buttermilk Soup With Lemongrass And Mint Recipe
by Global Cookbook

Cucumber Buttermilk Soup With Lemongrass And Mint
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  Servings: 6

Ingredients

  • 2 stalk lemongrass
  • 1 c. unsweetened coconut, lowfat milk
  • 4 c. buttermilk
  • 1 x English cucumber
  • 2 x finely minced scallion
  • 1/4 c. minced fresh mint
  • 1 x salt and pepper

Directions

  1. Remove root and tough outer leaves of lemongrass and chop coarsely.
  2. Place coconut lowfat milk and lemongrass in blender and pulse till mix is almost smooth.
  3. Pour coconut lowfat milk mix into small heavy bottomed pot and heat to a boil. Simmer for 10 min or possibly till reduced by 1/3. Remove from heat and cold completely (can be covered and refrigerated overnight.) Strain through fine sieve and throw away lemongrass.
  4. In the jar of a blender, combine buttermilk, cucumber, scallions, and reduced coconut lowfat milk and whiz till very smooth (2 min.) Add in mint and pulse till just combined. Thin by adding water or possibly ice cubes till desired consistency is reached. Add in salt and pepper to taste. Chill till very cool and serve garnished with mint sprigs.