Cucumber and Cumin Soup


  • 3 cucumbers (about 1 ½ pounds) peeled, seeded, and cut into pieces
  • ¼ teaspoon cuminseed, toasted lightly
  • 1 small garlic clove, chopped
  • ¾ cup buttermilk

1. In a blender blend the cucumbers, the cuminseed, the garlic, and the buttermilk until the mixture is smooth. Transfer the soup to a bowl, season it with salt and pepper, and chill it covered, for 1 hour, or until it is cold.

View full recipe at SpringPad


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