Cold Cucumber Soup

1. 1

   Cut one of the cucumbers into 1/4 inch cubes and reserve.

2. 2

   Process the remaining 3 cucumbers, sour cream, dill, sugar, mustard, and garlic, in a blender or food processor until smooth.

3. 3

   Transfer to a large bowl or container.

4. 4

   Stir in the buttermilk and reserved cubed cucumber.

5. 5

   Season with salt and pepper.

6. 6

   Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours).

7. 7

   Season again with salt and pepper to taste before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.