| 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
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