Recipe for Cold Cucumber Soup

Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

4 cucumbers (about 2 1/2 pounds), peeled, halved and seeded
1 cup sour cream
1 tablespoon minced fresh dill
1 teaspoon dijon mustard
1 clove garlic, minced
3 cups buttermilk
salt and pepper

Directions

1. Cut 1 of the cucumbers into 1/4-inch cubes and reserve.
2. Process the remaining 3 cucumbers, the sour cream, dill, mustard, and garlic in a blender (or food processor/immersion blender) until smooth. Transfer to a large bowl or container.
3. Stir in the buttermilk and reserved cubed cucumber. Season with salt and pepper.
4. Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours). Season again with salt and pepper to taste before serving.

Add a pound of shrimp or other cooked fish to make a light meal.

The above version is the original recipe. I usually omit the sour cream and use a little less buttermilk.