Chilled Buttermilk And Freekeh Soup Recipe
Recipe provided by Cathy Whims of Nostrana
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Freekeh
In a medium saucepan, combine the freekeh and water. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20-25 minutes or until the freekeh is tender and the water is absorbed. Remove from heat and let it cool.
- 3
Prepare the Soup Base
In a large mixing bowl, whisk together the buttermilk, lemon juice, salt, and black pepper until well combined.
- 4
Add the cooled freekeh and diced cucumber to the buttermilk mixture. Stir in the chopped mint leaves.
- 5
Chill the Soup
Cover the bowl with plastic wrap and refrigerate the soup for at least 1 hour to allow the flavors to meld and the soup to chill.
- 6
Serve
Before serving, drizzle olive oil over the top of the soup and adjust seasoning with additional salt and pepper if desired. Serve chilled.