Recipe

Step 1: Place a fine-mesh sieve over a bowl. Using a box grater, grate cucumbers and onion into a large bowl. Transfer the mixture to the sieve and allow to drain for 5-10 minutes.

Step 2: Process drained vegetables in a food processor or blender until smooth.

Step 3: Strain puréed vegetables through the sieve, pressing out any excess liquid and discarding any solids.

Step 4: Whisk in buttermilk, chopped mint, sugar and salt to taste. Cover and refrigerate for 2-24 hours.

Step 5: To serve, ladle 8 oz. of soup into each of 8 chilled bowls and garnish with fresh mint.

Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green’s Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).