Recipe information
Yield
Makes about 6 cups, serving 4
Ingredients
2 cucumbers, peeled and seeded
3/4 cup plain yogurt
1 teaspoon salt
1-1/2 teaspoons sugar, or to taste
2 teaspoons English-style dry mustard, or to taste
2-1/2 cups buttermilk
1 large red bell pepper, diced fine (about 1 cup)
1 large yellow bell pepper, diced fine (about 1 cup)
2 tablespoons finely chopped fresh mint leaves plus shredded mint leaves for garnish
fresh lemon juice to taste
Preparation
In a blender purée 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the purée to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint. Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste. Divide the soup among 4 bowls and garnish it with the shredded mint.
