Chilled Cucumber Soup With Dill and Mustard Seeds

1. 1

   Heat the oil in a small saute pan over medium heat.

2. 2

   Add the mustard seeds and saute for about 2 minutes, or until the seeds begin to take on some color and are very aromatic.

3. 3

   Remove from the heat and allow to cool.

4. 4

   Peel and seed the cucumbers.

5. 5

   Cut into 1/4-inch dice and place in a large non-reactive container.

6. 6

   Stir in the buttermilk, dill, salt and mustard seeds.

7. 7

   Cover and refrigerate for at least 4 hours, until chilled.

8. 8

   When ready to serve, pour into a shallow soup bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.