A refreshing and cooling summer soup. Very good for balancing out spicier accompanying dishes.

This soup will serve six.

What You Will Need
1 hard-boiled large egg yolk
1 tablespoon su (rice vinegar)
1 and 1/2 cup chilled sour cream or kefir
3 chilled seedless cucumber (about 3 pounds), peeled, halved lengthwise, cored, and cut into 1/2-inch pieces
1/4 cup fresh mint leaves, washed and spun dry
1 and 1/2 cup chilled well-shaken buttermilk
salt and fresh black pepper to taste
1 seeded, diced roma tomato

What To Do Now
In a bowl with a fork, mash togetherthe yolk and vinegar to form a smooth paste and stir in the sour cream or kefir until smooth.

In a blender purée the cucumber and mint with the buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.

If preparing to serve later, refrigerate in a well-sealed container, and whisk again before serving.

Serve in individual chilled bowls with a few pieces of diced tomato and fresh mint leaf as garnish. Or in a large soup tureen with the tomato garnish and a few leaves.

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