Cold Cucumber Soup with Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 hard-boiled large egg yolk |
1 tablespoon rice vinegar |
1/2 cup chilled sour cream |
1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2-inch pieces |
1/4 cup fresh mint leaves, washed and spun dry |
1/2 cup chilled well-shaken buttermilk |
Directions:
1. In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
2. In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
3. Divide soup between 2 chilled bowls.
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