Cold Cucumber Soup
This cold cucumber soup is quick to make and really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.
Line a fine sieve with a coffee filter or a piece of cheesecloth.
Add yogurt and strain for 30 minutes.
Pour away the whey that collects.
Peel cucumbers; scrape out and discard the seeds.
Roughly chop cucumber and place in a blender.
Add 1/2 of the yogurt 1/2 of the buttermilk and 1 clove garlic; puree.
Add remaining yogurt buttermilk garlic mint and parsley; process everything until finely pureed.
You might have to work in batches depending on the size of your blender.
Add olive oil and season with salt and pepper.
Refrigerate for at least 1 hour.