Title: Minted Cucumber And Bell Pepper Buttermilk Soup
Categories: July 1991
Yield: 1 servings

2 Cucumbers; peeled and seeded
3/4 c Plain yogurt
1 ts Salt
1 1/2 ts Sugar; or to taste
2 ts English-style dry mustard;
-or to taste
2 1/2 c Buttermilk
1 lg Red bell pepper; diced fine
-(about 1
; cup)
1 lg Yellow bell pepper; diced
-fine (about 1
; cup)
2 tb Finely chopped fresh mint
-leaves plus
; shredded mint
Leaves for garnish
Fresh lemon juice to taste

In a blender puree 1 of the cucumbers, chopped, the yogurt, the salt, the
sugar, and the mustard, transfer the puree 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.

Makes about 6 cups, serving 4.

Gourmet July 1991

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