| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | English | July 1991 | 1 | servings |
INGREDIENTS
| 2 | Cucumbers; peeled and seeded | |
| 3/4 | c | Plain yogurt |
| 1 | ts | Salt |
| 1 1/2 | ts | Sugar; or to taste |
| 2 | ts | English-style dry mustard; or to taste |
| 2 1/2 | c | Buttermilk |
| 1 | lg | Red bell pepper; diced fine (about 1 |
| ; cup) | ||
| 1 | lg | Yellow bell pepper; diced fine (about 1 |
| ; cup) | ||
| 2 | tb | Finely chopped fresh mint leaves plus |
| ; shredded mint | ||
| Leaves for garnish | ||
| Fresh lemon juice to taste |
INSTRUCTIONS
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. Makes about 6 cups, serving 4. Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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