Cold cucumber soup in just 10 minutes: how to prepare a refreshing dish

This soup can be a real godsend in the hot season. It's a light and savory summer appetizer that's quite refreshing. In addition, the dish is quite nutritious and low in calories. It takes only 10 minutes to prepare.

The recipe was published by EatingWell magazine. The soup is made with low-fat cream (buttermilk). But if this product is not in your refrigerator, it can easily be replaced with regular cream.

Ingredients:

• 1 small clove of garlic, crushed and peeled
• ½ teaspoon of salt
• 4 cups of seeded and sliced cucumbers (about 3 cucumbers)
• ½ cup of buttermilk
• 1/4 cup of fresh mint leaves plus sprigs for garnish
• 1 tablespoon of red wine vinegar
• 2 ice cubes
• freshly ground pepper to taste.

Method of preparation:

1. Place the garlic clove on a cutting board and sprinkle with salt. Mash it with the side of a chef's knife into a smooth paste. Transfer to a blender.
2. Reserve 1/2 cup of the cucumbers for garnish and add to the blender with the buttermilk, mint leaves, vinegar, and ice cubes; blend until smooth.
3. Taste and adjust the seasoning with salt and pepper.
4. Pour into bowls and garnish with cucumbers and mint sprigs.