Cucumber Soup with Dill
Jim Long's Summer Cucumber Soup
Peel and slice 5 medium cucumbers, setting aside half the mixture.
Peel and slice 1 medium onion
2 teaspoons light vegetable oil
In a skillet, using the 2 teaspoons vegetable oil, saute half of the cucumbers and all of the onion until the onion is tender. Drain and let cool.
Put the cucumber/onion saute in a food processor and pulse blend until smooth. Pour into a bowl.
Place the remaining cucumbers in the food processor and to that add:
1 cup sour cream
4 cups buttermilk
1 tablespoon freshly chopped dill
1 teaspoon any brand hot sauce (don't leave it out, it adds flavor, not heat)
Process until smooth, then add to the cooked cucumbers/onions. Chill in the refrigerator for at least 2 hours before serving. Add freshly chopped dill and chopped cucumber as a topping on the bowls of soup. (I usually chill the bowls or cups, too).