Ingredients
2 3/4 cups buttermilk
1 English cucumber, cut crosswise into 1-inch pieces
1/4 cup lightly packed fresh mint leaves, plus more for serving (optional)
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
Preparation
In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.
When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.
