Chilled Cucumber Soup

I had a soup similar to this at a restaurant years ago. It’s a perfect soup for a hot summer evening, cool and refreshing.

Ingredients

• 2 large cucumbers
• 2 cups buttermilk
• ¹/₄ to ¹/₂ cup sour cream (optional)
• ¹/₄ to ¹/₂ yellow onion
• 1 – 2 Tbsp of vinegar
• Fresh dill (to taste)
• Salt (to taste)
• Onion salt (to taste)
• Black pepper (to taste)
• 1 Tbsp Olive Oil

Preparation

• Cut the cucumbers into chunks. (Optional to peel them).
• Place all the ingredients into a blender or food processor and blend until smooth. (Blender will result in a smoother soup, especially if you remove the peel).
• Chill in the refrigerator for at least 1 hour before serving.
• Serve with a fresh sprig of dill (optional).

Makes 4 cups at approximately 190 calories per 1 cup.

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