Minted Cucumber And Bell Pepper Buttermilk Soup Recipes

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MINT CUCUMBER SOUP



Mint Cucumber Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 English cucumbers
1 1/2 cups nonfat (0 percent) plain Greek yogurt
1/2 cup sour cream, plus more for swirling
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons torn fresh mint leaves, plus more for garnish
3/4 teaspoon kosher salt
1/2 clove garlic, pushed through a press
White pepper, preferably freshly ground
Sliced almonds, toasted, for garnish (see Cook's Note)

Steps:

  • Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
  • Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
  • Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

CHILLED CUCUMBER MINT SOUP



Chilled Cucumber Mint Soup image

A very refreshing cold soup based on a recipe from a cookbook simply entitled Mediterranean. It has a Middle Easter flavor, unless you use the habanero pepper suggested. It would be great served with fresh flat bread or naan. Cooking time is time to chill.

Provided by Isabeau

Categories     Vegetable

Time 2h10m

Yield 1 1 soup, 2-4 serving(s)

Number Of Ingredients 7

2 English cucumbers, peeled
2 garlic cloves, minced
2 tablespoons white wine vinegar
1 cup 0% plain yogurt
1/3 cup 1% low-fat milk
2 tablespoons of fresh mint
salt and pepper

Steps:

  • Grate cucumbers and squeeze out excess water. Place in a bowl. Add other ingredients, except hot pepper and chill at least 2 hours. The vinegar will turn the milk into buttermilk and the flavors will blend.
  • Just before serving, process in blender until smooth. Add hot pepper to suit your tastes, or omit entirely for an authentic Middle Eastern flavour.

Nutrition Facts : Calories 143.9, Fat 4.8, SaturatedFat 3, Cholesterol 18, Sodium 82.5, Carbohydrate 20.1, Fiber 2, Sugar 12.9, Protein 8

MINTED CUCUMBER AND BELL PEPPER BUTTERMILK SOUP



Minted Cucumber and Bell Pepper Buttermilk Soup image

Yield Makes about 6 cups, serving 4

Number Of Ingredients 10

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

Steps:

  • In a blender purée 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the purée 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.

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