Minted Cucumber Bell Pepper and Buttermilk Soup Recipe

Name: Minted Cucumber Bell Pepper and Buttermilk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 English cucumbers, peeled and seeded; ¾ cup plain yogurt; 1 teaspoon salt; 1 ½ teaspoons sugar; 2 teaspoons dry English-style mustard; 2 ½ cups buttermilk; 1 large red pepper, finely diced; 1 large yellow pepper, finely diced; 2 tablespoons fresh mint leaves, chopped (plus extra whole leaves for garnish); lemon juice; salt & fresh ground pepper

Servings: persons

2 English cucumbers, peeled and seeded
¾ cup plain yogurt
1 teaspoon salt
1 ½ teaspoons sugar
2 teaspoons dry English-style mustard
2 ½ cups buttermilk
1 large red pepper, finely diced
1 large yellow pepper, finely diced
2 tablespoons fresh mint leaves, chopped (plus extra whole leaves for garnish)
lemon juice
salt & fresh ground pepper

1
Chop one of the cucumbers into 1 inch chunks and set aside.
2
Dice the second cucumber into a fine dice and set aside.
3
In a food prcessor, puree the 1 inch cucumber chunks, yogurt, salt, sugar, and dry English mustard until smooth.
4
Transfer the puree to a large bowl and stir in the buttermilk, bell peppers, the remaining diced cucumber and 2 tablespoons of chopped mint.
5
Chill the soup for at least 3 hours or preferably over night.
6
Just before serving stir in the lemon juice and salt and pepper to taste.
7
Garnish servings with extra fresh mint.

1076

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 English cucumbers, peeled and seeded, ¾ cup plain yogurt, 1 teaspoon salt, 1 ½ teaspoons sugar, and more.

Yes, Minted Cucumber Bell Pepper and Buttermilk Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minted Cucumber Bell Pepper and Buttermilk Soup

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