Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 hard-boiled large egg yolk
1 tablespoon rice vinegar
1/2 cup chilled sour cream
1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2-inch pieces
1/4 cup fresh mint leaves, washed and spun dry
1/2 cup chilled well-shaken buttermilk
Preparation
Step 1
In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
Step 2
In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
Step 3
Divide soup between 2 chilled bowls.
