in Middle East, Soup Recipes

Cold cucumber soup

updated

Spread the love

Ingredients for 4 servings:

  • 500 g cucumber(s)
  • ¼ liter buttermilk or yogurt
  • 2 cloves garlic
  • 1 tsp cumin, ground or
  • Mint, chopped
  • e.g. lemon(s), quartered

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare several hours in advance

Peel the cucumbers, halve them lengthwise, and roughly remove the seeds. Cut them into chunks and puree them in a blender with buttermilk, garlic, cumin, and pepper. Refrigerate the soup for several hours. Serve in bowls or soup cups, squeezing each with 1/4 lemon. Variation: Replace the cumin with chopped fresh mint.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cold cucumber soup

Potato soup with sausages