Prep Time:
15 mins
Additional Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
Refrigerate for at least 1 hour. Serve chilled.
Nutrition Facts (per serving)
| 107 | Calories |
| 5g | Fat |
| 10g | Carbs |
| 5g | Protein |
