Cool Cucumber Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 54
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 5
- Sodium
- 325
- Total: 20 min
- Prep: 20 min
Ingredients
Two 14 to 16 ounce English (seedless) cucumbers
1/2 clove garlic, minced
1 1/2 teaspoons kosher salt plus more to taste
1 small scallion, trimmed and chopped
2 cups buttermilk or 1 cup milk plus 1 cup sour cream
1 teaspoon minced fresh mint
1 teaspoon minced fresh dill
1 teaspoon minced flat-leaf parsley
Large pinch cayenne pepper plus more to taste
Freshly ground black pepper to taste
Freshly squeezed lemon juice, to taste (optional)
Directions
- Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.