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Cucumber Buttermilk Soup With Mint Recipe

by Global Cookbook

Ingredients

1 1/2 lb Cucumbers peeled, quartered and seeded 2 c. Buttermilk 1/4 c. Onions minced 2 x cloves Garlic 1 c. Nonfat lowfat sour cream 1 c. Nonfat yogurt plain

2 Tbsp. Mint minced 1 Tbsp. Chives minced 1 Tbsp. Lemon juice 2 tsp Sugar 1 pch Cayenne pepper

Directions

1. Puree cucumbers, buttermilk, minced onion and garlic in blender till smooth.
2. Transfer to bowl. Stir in lowfat sour cream, yogurt, minced mint, chives, lemon juice, sugar and cayenne pepper. Season to taste with salt and pepper. Cover and chill till well chilled.
3. (Can be prepared 1 day ahead.)
4. Stir soup before serving. Ladle into bowls. Garnish with mint sprigs and fresh flowers, if you like.

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