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Creamy Cucumber Soup with Mint

Cold Cucumber Soup with Mint
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Creamy Cucumber Soup with Mint

Summer always brings an overabundance of cucumbers. Here's a refreshing cold green cucumber soup recipe for those hot days
5 from 1 vote
Course: Soups & Chowders
Cuisine: Modern Australian
Difficulty: 1 - Pretty straight forward
Servings: 2 servings
Author: The Cook

Ingredients

  • 1 large hard-boiled egg yolk
  • ¾ tablespoon rice wine vinegar
  • ½ cup sour cream, chilled
  • 1 chilled seedless cucumber, about 450 g, peeled, halved lengthwise, cored, cut into 1cm pieces
  • ¼ cup fresh mint leaves, washed, spun dry
  • ½ cup buttermilk, chilled well-shaken
  • 2 teaspoons salt, or to taste

Instructions

  • In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
  • In a blender puree cucumber and mint with buttermilk and salt to taste until smooth.
  • Add puree to sour cream mixture in a stream, whisking.
  • Divide soup between 2 chilled bowls.
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