Cold Cucumber Soup with Mint

Yield:
2 servings
Level:
Easy
Ingredients
  • 1 hard-boiled large egg yolk
  • 1 tablespoon rice vinegar
  • 1/2 cup chilled sour cream
  • 1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2- inch pieces
  • 1/4 cup fresh mint leaves, washed and spun dry
  • 1/2 cup chilled well-shaken buttermilk
Directions
  • In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.

  • In a blender puree cucumber and mint with buttermilk and salt to taste until smooth. Add puree to sour cream mixture in a stream, whisking.

  • Divide soup between 2 chilled bowls.


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