Cold Cucumber Soup With Dill And Mustard Seeds |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
The mustard seeds add a lovely toasted flavor to this soup. Super easy to make and tastes even better the next day. Ingredients:
2 tbs neutral vegetable oil |
1 tsp mustard seeds |
2 large cucumbers, peeled, seeded and diced into 1/4 pieces |
4 cups buttermilk |
1/4 cup fresh chopped dill |
salt to taste |
Directions:
1. Put the mustard seeds into a small pan and cover with the oil. Heat them over a medium flame until they start to pop and become aromatic. Remove the pan from the heat and immediately pour the oil with the seeds into a small dish.
2. Put the diced cucumber into a large container and stir in the buttermilk, dill and salt.
3. When the mustard seeds are cool, stir them with their oil into the cucumber mixture.
4. Chill for at least four hours or overnight.
|
|