I made their Cold Cucumber Buttermilk Soup yesterday, and it was just as I remembered it that night. It has just the right amount of tang, is crisp and fresh - and perfect for any hot, summer day!
Now, I just have to share it with you - since I can't really have you in my kitchen :-) I cut the recipe in half since I basically made it just for myself! My family is not really into the idea of "chilled" soups, so I have to slowly introduce the idea to them . . . mwuah haha! They will be loving cold soups before they know what hit them!
Cold Cucumber Buttermilk Soup
Original Recipe by Lori Valenziano
2 lbs. cucumbers
1/4 bunch Italian Parsley
2 cloves garlic
1/4 C olive oil
2 C plain yogurt
1 C half and half
3 C buttermilk
White pepper, to taste
8 sprigs of mint (optional garnish)
1. Peel, seed and coarsely chop the cucumbers. Sprinkle with salt, place in a strainer and drain for 1 hour. Pat dry and set aside.
2. Pick parsley leaves and chop. Crush garlic cloves with 1 tsp. of salt (or use a microplane).
3. Place garlic in a large glass bowl, beat in olive oil. Stir in the yogurt, half and half and buttermilk. Mix well.
4. Add the cucumbers and chopped parsley. Puree (I used an immersion blender). Taste for seasoning; adjust with salt and white pepper. Chill well before serving - a few hours. Garnish with mint.
This was my lunch today.
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!