Minted Cucumber and Bell Pepper Buttermilk Soup

• 2 cucumbers, peeled and seeded
• 3/4 cup plain yogurt
• 1 teaspoon salt
• 1-1/2 teaspoons sugar, or to taste
• 2 teaspoons English-style dry mustard, or to taste
• 2-1/2 cups buttermilk
• 1 large red bell pepper, diced fine (about 1 cup)
• 1 large yellow bell pepper, diced fine (about 1 cup)
• 2 tablespoons finely chopped fresh mint leaves plus shredded mint leaves for garnish
• fresh lemon juice to taste

1. In a blender puree 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the puree to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint.
2. Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste.
3. Divide the soup among 4 bowls and garnish it with the shredded mint.

cucumbers, plain yogurt, salt, sugar, mustard, buttermilk, red bell pepper, yellow bell pepper, fresh mint, lemon juice

Taken from www.epicurious.com/recipes/food/views/minted-cucumber-and-bell-pepper-buttermilk-soup-12341 (may not work)