Chilled Cream of Cucumber Soup with Dill

1. 1

   In a blender or food processor puree coarse the cucumbers.

2. 2

   In a metal bowl whisk the cucumbers with the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste and chill the soup, covered and set in a bowl of crushed ice and ice water, stirring occasionally, for 30 minutes.

3. 3

   Divide the soup between 2 chilled bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.