This soup is one of my favourite soups in the summer. It's really quick to make and is really refreshing. Cucumbers combine with yoghurt, buttermilk, garlic, mint and parsley for a lovely summer starter.
12 people made this
2 cloves garlic
small handful fresh mint leaves
1 small bunch flat leaf parsley
1 tablespoon extra virgin olive oil
salt and white pepper to taste
Method Prep:10min › Ready in:10min
Leave the yoghurt to strain for 30 minutes through a coffee filter or muslin placed in a fine sieve. Pour away the whey that collects (you can also use it for baking bread instead of water).
Peel the cucumbers and scrape out the seeds. Puree some of the yoghurt, buttermilk and garlic in a blender. Add the rest of yoghurt and buttermilk, and the mint and parsley and puree finely. You might have to do this in two portions because the blender might overflow. Add olive oil and season with salt and pepper. Refrigerate and serve chilled.