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cucumbers plain yogurt salt sugar mustard buttermilk red bell pepper yellow bell pepper fresh mint lemon juice
Viewed: 25 - Published at: 8 years agoIngredients
- 2 cucumbers, peeled and seeded
- 3/4 cup plain yogurt
- 1 teaspoon salt
- 1-1/2 teaspoons sugar, or to taste
- 2 teaspoons English-style dry mustard, or to taste
- 2-1/2 cups buttermilk
- 1 large red bell pepper, diced fine (about 1 cup)
- 1 large yellow bell pepper, diced fine (about 1 cup)
- 2 tablespoons finely chopped fresh mint leaves plus shredded mint leaves for garnish
- fresh lemon juice to taste
Method
- In a blender puree 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the puree to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint.
- Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste.
- Divide the soup among 4 bowls and garnish it with the shredded mint.
