Ingredients

• 1 hard-boiled large egg yolk
• 1 tablespoon rice vinegar
• 1/2 cup chilled sour cream
• 1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2- inch pieces
• 1/4 cup fresh mint leaves, washed and spun dry
• 1/2 cup chilled well-shaken buttermilk

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Instructions

1. In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
2. In a blender puree cucumber and mint with buttermilk and salt to taste until smooth. Add puree to sour cream mixture in a stream, whisking.
3. Divide soup between 2 chilled bowls.