I don’t have a great yard for a garden. Our best southern exposure is our patio. We have grown tomatoes and herbs in containers on the patio but we never got around to planting anything this year. I do have a garden full of mint in the front of my house that grows like weeds. There is a tremendous amount of it. It seemed fitting that I should combine these two home-grown ingredients into some delicious summer soup.
Cold Cucumber Mint Soup
2 large cucumbers, chopped (about 3 cups)
1 cup fat free yogurt
1 cup chopped green cabbage
1/3 cup mint leaves
1/2 cup buttermilk
1. Put all the ingredients in a blender.
2. Blend on lowest speed possible until smooth.
3. Serve chilled with mint leaf garnish.
I would not recommend using a high speed for blending this. It will get very foamy, and if you’re planning on serving it right away, it won’t be very appetizing with a layer of foam on top of your soup. That only works for lattes and cappuccinos, as far as I know.
I’m looking forward to having this soup for lunch this week. It’s nice and smooth so it’s desk friendly. I’m also looking forward to finding some other ways to use my one and only crop. Check back for some recipes with more fresh mint.