Cucumber-Mint Buttermilk Soup

By LRay

Martha Stewart Living, March 2015, page 48.

Ingredients

• 2 3/4 cups buttermilk
• 1 English cucumber, cut crosswise into 1-inch pieces
• 1/4 cup lightly packed fresh mint leaves, plus more for serving (optional)
• Coarse salt and freshly ground pepper
• Extra-virgin olive oil, for drizzling

Preparation

Step 1

In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.

When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.