Name: Cold Cucumber Soup
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 16 ounces plain whole-milk yogurt; 2 large cucumbers; 1.3333333730698 cups buttermilk; 2 cloves garlic; 0.25 cup finely chopped fresh mint, or to taste; 1 small bunch chopped fresh flat leaf parsley, or to taste; 1 tablespoon extra virgin olive oil; salt and ground white pepper to taste

Ingredients

16 ounces plain whole-milk yogurt
2 large cucumbers
1.3333333730698 cups buttermilk
2 cloves garlic
0.25 cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste

Instructions

Step 1

Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
Step 2

Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
Step 3

Refrigerate for at least 1 hour. Serve chilled.

Enjoy your meal!